Check out this Chinese vegetarian recipe and learn to make the Chinese stir-fried vegetable. It only takes 10 minutes to cook this easy but delicious dish.
To see cooking process of this dish, please watch Americans in Chinese Kitchens Episode 2: Beijing Spring Pancake.
Prep: 5 min
Cook: 6 min
- Vegetable oil
- 1/2 leek, cleaned and chopped
- 2 large carrots, peeled and shredded
- 1 pound Chinese chives, cleaned, each cut into 1-inch long sections
- 1/2 fresh bean sprouts, cleaned
- 1 tablespoon soy sauce
Heat a large pan over high heat. When the pan is hot, add enough vegetable oil to coat the pan and tilt the pan to coat all sides. Heat the oil for about 20 to 30 seconds. Add chopped leeks and wait until the fragrance comes out. Add carrots and Chinese chives and stir-fry the vegetable for about 1 minute. Add 1 tablespoon of salt. If the vegetables become too dry or seared, add 1/5 cup of water. Add bean sprouts and stir-fry with carrots and Chinese chives for about 1 minute. Season the mixture with 1/2 tablespoon of salt and 1/2 tablespoon of soy sauce. Continue to stir-fry the vegetable until bean sprouts begin to soften. Transfer everything to a plate and serve.