Stir-fried Seasonal Vegetables
Stir-fried Seasonal Vegetables is a colorful, refreshing, and nutritious home-style dish. Using fresh seasonal vegetables, it is quickly blanched and stir-fried to preserve their natural flavors and crisp texture. Simple yet delicious, it suits all ages.
Ingredients
9 items- Broccoli 100g
- Carrot 1 medium (about 70g)
- Dried black fungus 10g (50g when rehydrated)
- Snow peas 100g
- Garlic 3 cloves
- Salt 1/2 tsp
- Chicken bouillon (optional) 1/4 tsp
- Cornstarch 1 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Prepare the vegetables: Cut the broccoli into evenly sized florets. Slice the carrot into thin diamond or round shapes. Tear the rehydrated black fungus into small pieces. Trim the snow peas by removing the ends and strings. Wash all vegetables thoroughly and drain well. Mince the garlic. This step prepares everything for the quick stir-frying process.
Blanch the vegetables: Bring a large pot of water to a rolling boil over high heat. Add 1 tsp salt and a few drops of oil. First, add carrot slices and blanch for 10 seconds, then add broccoli and snow peas. Continue blanching for about 20 seconds until the vegetables turn bright green and vibrant. Immediately transfer them to an ice water bath to stop cooking, then drain thoroughly. This keeps them crisp and tender.
Sauté the garlic: Heat a wok or large skillet over high heat until it starts to smoke. Pour in 2 tbsp of oil and swirl to coat the bottom. Reduce heat to medium. When the oil is warm (about 40% hot), add minced garlic and stir briskly for about 10 seconds until fragrant. Be careful not to burn the garlic.
Stir-fry the vegetables over high heat: Turn the heat back to high. Add all the drained vegetables (broccoli, carrot, black fungus, snow peas) to the wok. Stir-fry vigorously for about 30 seconds to evenly coat them with garlic and seal in their moisture. The vegetables should look slightly translucent at the edges but remain crunchy.
Season and thicken: Sprinkle salt and chicken bouillon (if using) evenly around the edges of the wok. Stir quickly to dissolve. Give the cornstarch slurry another stir and pour it in along the sides while stirring continuously for about 15-20 seconds. The sauce will thicken slightly and glaze the vegetables. Taste and adjust seasoning if needed.
Plate and serve: Turn off the heat. Immediately transfer the stir-fried vegetables to a preheated serving dish. Arrange neatly and serve hot. The dish should taste refreshing with a light glaze, tender-crisp texture, and vibrant colors.
Tips
1. Quickly plunging blanched vegetables into ice water locks in their color and crunch. 2. Always stir-fry over high heat to prevent the vegetables from releasing too much water. 3. Keep the cornstarch slurry thin; it should only lightly coat the vegetables. 4. Feel free to substitute other seasonal vegetables such as asparagus, baby bok choy, or corn kernels.
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