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Cantonese Garden Vegetable Stir-fry

Cantonese Garden Vegetable Stir-fry is a traditional Chinese recipe for a classic vegetarian stir fry of mixed vegetables and tofu in an orange juice, honey and Chinese five-spice sauce served with rice or noodles. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Cantonese Garden Vegetable Stir-fry.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesVegetable RecipesBean RecipesChina Recipes



Cantonese Garden Vegetable Stir-fry: classic vegetarian mixed vegetable stir-fry dish.

Ingredients:

2 tbsp groundnut oil
1 tsp Chinese five-spice powder
75g baby carrots, halved lengthways
2 celery sticks, sliced at a bias (ie diagonally)
2 baby leeks, sliced
50g mangetout (snow peas)
4 baby courgettes (zucchini), halved lengthways
8 baby corn cobs
225g firm, marinated, tofu, cubed
4 tbsp fresh orange juice
1 tbsp clear honey
celery leaves, shredded, to garnish
pared orange zest, shredded, to garnish

Method:

Heat the oil in a pre-heated wok until it's almost smoking. Scatter over the five-spice powder then stir in the carrots, celery, leeks, mangetout (snow peas), courgettes (zucchini) and corn cobs. Stir-fry the mixture for 3 minutes.

At this point add the tofu and cook for 2 minutes more, stirring constantly. Pour over and stir in the orange juice and the honey then reduce the heat and cook for 2 minutes.

Transfer the stir-fry to a warmed serving dish, garnish with the shredded celery leaves and orange zest. Serve immediately, accompanied by rice or noodles.