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Restaurants›MIYABI Japanese & Asian Bistro›Mixed Chinese Vegetable Recipe

Mixed Chinese Vegetable Recipe

Name: MIYABI Japanese & Asian Bistros Mixed Chinese Vegetable Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups bok choy (medium, halved lengthwise if large); 2 cups baby Shanghai bok choy or napa cabbage (sliced 1/2" thick); 2 cups broccoli florets (bite-sized); 1 cup carrot (julienned or thinly sliced); 1 cup snow peas (trimmed); 1 cup shiitake mushrooms (stems removed, sliced) or cremini; 3 cloves garlic (minced); 1 tbs ginger (fresh, peeled and minced); 2 stalks green onions (scallions, sliced on diagonal); 2 tbs cilantro (optional, chopped for garnish); 1 tsp toasted sesame seeds (optional garnish); 1 cup vegetable or chicken stock (low-sodium); 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp Shaoxing wine or dry sherry (optional); 1 tsp sugar; 1 tsp cornstarch; 2 tbs cold water (for slurry); 2 tbs neutral oil (canola, vegetable) or peanut oil; 1 tsp sesame oil; 0.5 tsp salt; 0.25 tsp white pepper (or black pepper)

Inspired by MIYABI Japanese & Asian Bistro

Time30m

Serves4

Make Mixed Chinese Vegetable Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Vegetables

3 cups bok choy (medium, halved lengthwise if large)

2 cups baby Shanghai bok choy or napa cabbage (sliced 1/2" thick)

2 cups broccoli florets (bite-sized)

1 cup carrot (julienned or thinly sliced)

1 cup snow peas (trimmed)

1 cup shiitake mushrooms (stems removed, sliced) or cremini

Aromatics & Garnish

3 cloves Garlic (minced)

1 tbs ginger (fresh, peeled and minced)

2 stalks green onions (scallions, sliced on diagonal)

2 tbs cilantro (optional, chopped for garnish)

1 tsp toasted sesame seeds (optional garnish)

Sauce

1 cup vegetable or chicken stock (low-sodium)

2 tbs light soy sauce

1 tbs oyster sauce

1 tsp Shaoxing wine or dry sherry (optional)

1 tsp sugar

1 tsp Cornstarch

2 tbs cold water (for slurry)

Cooking Fats & Seasoning

2 tbs neutral oil (canola, vegetable) or peanut oil

1 tsp Toasted sesame oil

1/2 tsp Celtic sea salt

1/4 tsp white pepper (or black pepper)

Method

Prep

Wash all vegetables thoroughly. Trim and cut bok choy into halves or quarters if large; slice napa cabbage into 1/2" strips. Cut broccoli into bite-sized florets. Peel and julienne or thinly slice the carrot. Trim snow peas. Clean and slice mushrooms. Mince garlic and ginger. Slice green onions on a diagonal and set aside whites and greens separately.

Make the sauce: in a small bowl whisk together stock, light soy sauce, oyster sauce, Shaoxing wine (if using), and sugar until combined. In a separate small bowl mix cornstarch with 2 tbs cold water to form a smooth slurry.

Stir-fry

Heat wok

Place a wok or large skillet over high heat until very hot. Add neutral oil and swirl to coat.

Aromatics: Add minced garlic, minced ginger, and the white parts of the green onions to the hot oil. Stir-fry 15–30 seconds until fragrant but not browned.

Cook hardy vegetables first: add broccoli florets and carrots. Stir-fry 2 minutes, tossing constantly so they begin to soften but remain crisp.

Add mushrooms and snow peas. Continue stir-frying 1–2 minutes, keeping the vegetables moving so mushrooms release moisture and snow peas stay bright.

Add bok choy and napa cabbage. Toss with the other vegetables and pour the prepared sauce over the vegetables. Stir to combine thoroughly.

Bring sauce to a simmer; then give the cornstarch slurry a quick stir and pour into the wok while stirring. Cook 30–60 seconds until sauce thickens and becomes glossy and coats the vegetables. If sauce becomes too thick, add up to 2–4 tbs more stock or water to reach desired consistency.

Season: add sesame oil, salt (start with 1/2 tsp and adjust to taste), and white pepper. Toss to combine and taste; adjust seasoning with more soy or salt if needed.

Finish & Serve

Turn off heat and sprinkle the green parts of the scallions and chopped cilantro over the vegetables. Toss gently.

Transfer the Mixed Chinese Vegetables to a serving dish. Garnish with toasted sesame seeds if using. Serve immediately with steamed rice or as part of a lunch special.