Clean-up-Fridge Veggies Stir-fry with Chinese Sauce

Here is a brilliant sauce for the veggies stir-fry, something different than your routine cooking, and also help cleaning up your fridge!

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When I first read this recipe from thewoksoflife, I immediately wanted to try it out!

Three simple reasons:

1. I always have different kinds of veggies in the fridge that I need to consume before they turn bad;
2. I wanted to try a new way to stir-fry veggies other than just seasoning with salt pepper or ready-made Chinese sauce;
3. It looks really easy to make!

A shiny, appetising looking veggies stir-fry

Most of the time, I only use garlic, salt & pepper (sometimes adding cumin) to stir-fry vegetables. But one drawback can be too dry when it comes to serving with rice. So, usually I cook one other dish which has some sauce on it, so you have something that goes well with rice.

Since this recipe calls for chicken soup stock added with oyster sauce, Shaoxing wine etc., and finishing with a slurry, the output has a shiny and appetising look which is very good!

But I will bear in mind that the sauce is combination of oyster sauce, salt, chicken stock powder, compared to only garlic and salt pepper, it has more seasonings(I assume more sodium as well), which people tend to overlook.

Serves 2

• 1 carrot
• ½ red onion
• 2 mushroom
• a bowl of frozen beans
• 3-4 slices of ginger
• 2 cloves garlic, minced

For the Sauce

• 100 ml water
• ¼ tsp salted vegetable bouillon powder
• 1 tbsp Shaoxing wine
• 2 tsp oyster sauce
• ¼ tsp salt
• ¼ tsp sugar
• ½ tsp sesame oil
• white pepper

For the Slurry

• 1 tsp cornstarch
• 1 tbsp water

How to Make Veggies Stir-fry with Chinese Sauce

1. Use any greens and veggies you have. Slice/chop them into similar size. (I used mushroom, carrot, onion and frozen beans.)
2. Heat some oil in a pan, sauté the ginger and garlic until fragrant. Add those veggies which need more time to cook. In my case, I added onions and mushroom first. Meanwhile, mix well sauce’s ingredients.
3. Add the remaining veggies and stir-fry until almost done.
4. Pour over the sauce and stir-fry well. Also add the slurry to thicken the sauce. Enjoy with steamed rice.

More Veggies Stir-fry Recipes

• Japanese Easy Stir-fry Bean Sprouts Recipe (with Eggs)
• Roasted Purple Sprouting Broccoli with Preserved Lemon
• [5 mins] Stir-fry Mangetout with Cumin (Super Easy)
• Brussels Sprouts and Scallop Sautéed with Buttery Soy Sauce
• 【15 mins】Cabbage Stir-fried Glass Noodles with Chilies
• Stir-fried Broccoli with Garlic and Cumin