Classic Chinese Stir Fry

Stir-Fry always seemed to be a lot of hassle, but after a short class with a Chinese cook you realize that it’s a simple and easy solution to whenever you have many veggies in your fridge.

This time I used Eggplants, Chard (to replace Bok Choy), Kohlrabi and Cauliflower. This combination was successful but you can definitely try other veggies or add in Rice noodles.

I served this stir-fry next to a wonderful Sesame Tofu and Rice.

For a perfect Stir Fry – you just need to follow a few ground rules –

  1. The vegetables are cut very thinly (I didn’t completely follow this time).
  2. The cooking time is minimal.
  3. Use your highest flame.

Chinese Classic Stir fry - Chard, Cauliflower, Kohlrabi, Eggplant
Chinese Classic Stir fry – Chard, Cauliflower, Kohlrabi, Eggplant

Classic Chinese Stir Fry
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Classic Chinese Stir Fry
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. slice the vegetables into very thin slices or small cubes.
  2. Boil hot water with 1 tbsp oil, put all the veggies inside for several minutes until they are softer but still crunchy and fresh. wash with cold water.
  3. Use a wok or a big frying pan and place it on your highest flame. The cooking needs to be very fast and furious. it should not take more than 5 minutes, preferably less.
  4. when the wok is hot (put your hand above it and feel the heat) add the oil, garlic, ginger, soy and chili. Immediately after- add veggies and some water if needed. stir well add salt&pepper and sesame oil. turn off heat.
  5. Serve with rice or noodles.
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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