Hello everyone! This is our new video, which is about preparing Chinese vegetable stir fry.
INGREDIENTS (US):
21oz of mixed vegetables, we used:
3.5oz white onions
3.5oz carrots
1.5oz mangetout beans
1.5oz baby corn
1.5oz button mushrooms
1.5oz red bell peppers
1oz bamboo shoots
3.5oz broccoli
3.5oz cauliflower
green chili (we used jalapeño)
3 thick slices of ginger (roughly 1oz)
1¼ cup water
1 tbsp soy sauce
1½ tbsp cornstarch mixed with 1 tbsp water
salt to taste
When measuring ingredients, make sure that all the measurements are level. This means discarding the ingredients that rise above the rim of the measuring cup, tsp, tbsp etc. The back of a straight knife works perfectly for this.
INGREDIENTS (International):
600g of mixed vegetables, we used:
100g white onions
100g carrots
50g mangetout beans
40g baby corn
40g button mushrooms
40g red bell peppers
30g bamboo shoots
100g broccoli
100g cauliflower
green chili (we used jalapeño)
25g ginger
300g water
15g soy sauce
13g cornstarch mixed with 15g water
salt to taste
TIMES, YIELD and INFO:
Makes: 2 servings
Preparation time: 10 minutes
Cooking time: 12 minutes
NUTRITIONAL INFO:
Serving Size: 300g
Calories: 120kcal
Total Carbohydrate: 25.5g
Starch: 1g
Sugars: 8.3g
Dietary Fiber: 5.9g
Total Fat: 0.8g
Saturated Fat: 0.2g
Unsaturated Fat: 0.6g
Protein: 6g
Sodium: 445mg
Water: 261g
CALORIC RATIO:
81% Carbs
6% Fats
13% Protein
★Instagram: http://instagram.com/thevegancorner
Today’s video is inspired by asian cuisine- Chinese vegetable stir fry! We
hope you enjoy this recipe and thanks for watching! :)
wow this sounds so amazing! i can’t wait to try it out! thank you for your
great channel! 🙂
Just found your channel. You have earned yourself a new subscriber. Can’t
wait to see what you make :D
thank you for the inspiration Raul & Miriam, this is going to be tonight’s
dinner =)
as always, great video guys!
Che fame mi ha messo questa ricettaaaa! Yummyyy! ♥ Adoro, adoro, adoro! E
poi anche nella presentazione è stupenda! Complimenti ragazzi!! (PS: per
fortuna si tratta di verdura e ortaggi… così il palato è appagato ma non
si ingurgitano troppe Kcal, dato che questo è il tipico piatto per il quale
farei non solo il bis… ma anche il tris! 😀 Hahah!)
I have made this dish well over 10 times now. Thankyou so much for showing
us a simple yet flavourful dish.
looks delicious!!
This looks great. I’m going to be taking catering next year at school. I
would love to have a job as a vegan chef. But I’m not sure if i would be
able to get a job. But I’m doing catering anyway, as I enjoy it and the
catering teacher said she would be glad to have me take catering, as I am
one of the only people she has taught who can allready cook at a decent
level. (Other people at my school can bairly turn on an oven, while I cook
everything i eat).
Wow it’s a great recipe with all the vegetables and it looks so colorful
and so yummy. Thanks I’ll definitely give it a try.
I made the exact same thing for last night’s dinner omgggg without the
sauce and I literally thought “what if vegan corner came up with a better
version this recipe” and look you actually made a tutorial with a sauce to
accompany the vegetables!! Woah! I’m making this again for lunch today and
I’ll include the sauce mix that you suggested here 😀 you guys are mind
readers I tell you!
This looks incredibly yummy <3 Gotta try it <3
This looks amazing…as always!
So simple and easy! Looks delicious :)
great recipe. This one will for sure be tried in the next couple weeks.
Perfect for cold winter nights.
Hmm, that looks good and is probably much better than the original veggies
drowned in glutamate sauce. ✌
Dammit I forgot to comment. Amazing as always, serve over warm rice and
it’s perfect :)
This was pretty good and really easy. Thank you for the recipe.
I have a glass lid on my wok that is known for breaking under heat because
it fits so tightly, so I left the lid slightly ajar and all the liquid
evaporated after 10 minutes of boiling. I added some more liquid with the
thickener, but I’m guessing that’s not quite right. Do I need a different,
metal lid for my wok or should I use more liquid at the beginning? I’ve
only had it for a month just for sauteeing veggies and have never used the
lid until tonight, and know little about how to Chinese stir fry. Any
suggestions?
Wow this is so amazing yet so simple to make! Def the one to bookmark and
cook asap 🙂 thanks for sharing this with us :)
Love what you did with the carrots! Will try it for sure ! 🙂
I can’t wait to make this tomorrow night!
Oh my how delicious…thank you as always it is perfect
Mmm I love the oil free recipe I will be trying this tonight to add to my
quinoa 🙂 love the carrot flowers
i was waiting for the pasta part lol
Omg this amazing. I might add some black pepper,white pepper and some
roasted garlic in this.