Stir-Fried Chinese Vegetables

Only the odor of these stir-fried vegetables is worth spending some extra time in the kitchen. The blend of sesame seeds, ginger, garlic, red chili and soy sauce pairs nicely with cabbage and broccoli and makes the dish more delicious.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4-6

Ingredients

4 tbsp peanut oil or vegetable oil
2 tsp sesame seeds, toasted
1 tbsp garlic, minced
1/4 head Napa cabbage, cut
1/2 red onion, trimmed, cut
2 heads baby bok choy, cut in quarters
1/4 tsp red chili flakes, crushed
1/4 lb (120g) Chinese long beans, trimmed, cut
6 scallions (5 cut diagonally, 1 separately thinly sliced)
1 tbsp fresh ginger, minced
2/3 cup hot water
1 tbsp soy sauce
1 tbsp cornstarch, dissolved in 1 tbsp cold water
1/4 lb (120 g) Chinese broccoli, cut

Directions

1. Add 2 tablespoons of oil to a large saucepan and set over high heat. Once the oil is very hot, add the garlic, chili flakes, ginger, and sauté until fragrant, about 30-40 seconds. Remove from the pan and set aside.
2. Now add the remaining oil to the same pan and sauté the onions for a few minutes, until golden and translucent.
Then, stir in the cut Chinese broccoli and bok choy and fry for another 2 minutes. Add the scallions and long green beans and cook for 1-2 minutes.
3. Now add the broccoli leaves, Napa cabbage and sautéed garlic mixture, pour in the water and cook until vegetables just softened.
4. Add the soy sauce and dissolved cornstarch mixture to the pan and cook for another minute, stirring constantly.
5. Place the dish onto a serving platter, sprinkle with sesame seeds and scallions and serve.
6. Serve hot over white rice or Chinese noodles