We call this our “everyday” vegetable stir-fry, because all too often, when we’ve got a fridge full of veggies–bits and pieces we haven’t used throughout the week, we pull out this recipe and use whatever vegetables we have on hand to make an easy side dish. Feel free to use whatever you’ve got in the fridge for this vegetable stir-fry. If you add some tofu, it can also be a great vegetarian main dish.
Ingredients:
2 stalks celery, cut into bite size pieces
2 carrots, thinly sliced
2 cups snow peas, trimmed
5 fresh shiitake mushrooms, thinly sliced
1 long hot red pepper (if you prefer a milder flavor, use ½ of a red bell pepper)
1 long hot green pepper (or ½ of a green bell pepper)
3 cloves garlic, peeled and sliced
3 tablespoons oil
1 tablespoon hot bean paste
2 tablespoons shaoxing wine
¼ teaspoon ground white pepper
½ teaspoon sesame oil
Salt
- Here’s the brand of spicy bean paste that we use. You can try to find the same one, but any brand should do (don’t worry…there are ones out there with English on the label too).
Heat oil in your wok using medium-high heat. Add garlic, both hot peppers and hot bean paste, and cook for about a minute. Stir constantly to prevent burning.
Turn the heat up to high and add the rest of your vegetables. Stir.
Add shaoxing wine, white pepper, sesame oil, and salt. Keep stirring over high heat for 2 to 3 more minutes. Plate and serve hot.
Here’s the printable recipe:
Everyday Chinese Vegetable Stir-Fry
Ingredients
- 2 stalks celery (cut into bite sized pieces)
- 2 carrots (thinly sliced)
- 2 cups snow peas (trimmed)
- 5 fresh shiitake mushrooms (thinly sliced)
- 1 long hot red pepper (if you prefer a milder flavor, use ½ of a red bell pepper)
- 1 long hot green pepper (or ½ of a green bell pepper)
- 3 cloves garlic (peeled and sliced)
- 3 tablespoons oil
- 1 tablespoon spicy bean sauce (doubanjiang)
- 2 tablespoons Shaoxing wine
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
- Salt
Instructions
- Heat oil in your wok using medium-high heat. Add garlic, both hot peppers and hot bean paste, and cook for about a minute. Stir constantly to prevent burning.
- Turn the heat up to high and add the rest of your vegetables. Stir.
- Add shaoxing wine, white pepper, sesame oil, and salt. Keep stirring over high heat for 2 to 3 more minutes. Plate and serve hot.
Nutrition
Rachel says
This was the first recipe from your site that I used spicy bean paste and boy was it delicious!!! I cut the recipe in half and it was so quick and oh so yummy and ate it over noodles to make it more of a meal. So good! Thank you!
Judy says
Thank you, Rachel, for cooking this recipe! This is one of our earliest recipes. Starting from the beginning of the blog is a great idea––we posted many of our favorites :-)