Braised Chinese Vegetables
A vibrant Chinese vegetable stir-fry featuring mushrooms, lily buds, bok choy, pea pods, and bean sprouts, seasoned with soy, sherry, and delicate water chestnuts for a flavorful vegetarian dish.
Ingredients
- 6 dried mushrooms
- 1/4 cup dried lily buds ⓘ
- 2 tablespoons cooking oil ⓘ
- 2 cups chopped bok choy
- 1 1/2 cups fresh pea pods or 6 oz. frozen pea pods, thawed
- 2 tablespoons cornstarch ⓘ
- 2 tablespoons dry sherry ⓘ
- 1 cup fresh bean sprouts ⓘ
- 1/2 cup sliced water chestnuts ⓘ
- 1/2 cup water
- 2 tablespoons soy sauce ⓘ
- 1/2 teaspoon chicken bouillon granules
- 1/2 teaspoon sugar
Instructions
- Soak dried mushrooms and lily buds in enough water to cover for 30 minutes; squeeze and drain well.
- Chop mushrooms; discard stems.
- Cut lily buds into thirds.
- Preheat wok or large skillet over high heat.
- Add oil; stir-fry bok choy, pea pods, bean sprouts, and water chestnuts in hot oil for 2 minutes.
- Add mushrooms, lily buds, 1/2 cup water, soy sauce, chicken bouillon granules, and sugar.
- Cover and cook for 5 minutes.
- Blend dry sherry into cornstarch.
- Stir the cornstarch mixture into the vegetable mixture.
- Cook and stir until thickened and bubbly.
- Serve at once.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of oyster sauce or sesame oil. If you can't find dried lily buds, you can substitute with sliced water chestnuts for added crunch. Fresh shiitake mushrooms work well if dried mushrooms are unavailable. Adjust cooking time based on vegetable freshness to avoid overcooking. This dish complements well with steamed rice or Chinese Fried Rice With Shrimp And Egg.
Serving Suggestions
Serve this vibrant dish as a stand-alone main or as a side alongside your favorite protein, such as grilled chicken or tofu. It pairs beautifully with steamed jasmine rice or noodles. For an extra touch, sprinkle with sesame seeds or chopped green onions. This recipe is a great addition to any Chinese recipes collection.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently stir-fry in a pan over medium heat until warmed through, adding a splash of water or broth if needed to maintain moisture. Avoid reheating in the microwave, as it may lead to soggy vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Chinese Vegetables contains roughly 85 calories, with 2g protein, 9g carbohydrates, and 5g fat. It is an excellent source of vitamin D (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh mushrooms instead of dried?
Yes, fresh mushrooms can be used in place of dried ones. You'll need about 1 cup of sliced fresh mushrooms. Simply skip the soaking step and add them directly to the stir-fry. Fresh mushrooms will provide a different texture and flavor but work well in this recipe.
How can I make this dish vegan?
To make this dish vegan, simply omit the chicken bouillon granules and replace the dry sherry with vegetable broth or additional water. Ensure that your soy sauce is also vegan-friendly. The recipe will still be flavorful and satisfying without the meat-based ingredients.
What can I serve with braised Chinese vegetables?
Braised Chinese vegetables go well with a variety of dishes. They pair nicely with steamed rice or noodles, such as lo mein. You might also consider serving them alongside protein dishes like Honey Braised Chicken or stir-fried tofu for a complete meal. A light soup, like Don Far Tong Or Egg Drop Soup, can complement the meal nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).