Chinese Chicken Stir-Fry - What Veggies??

Question

I have one of those packets of 'Continental Chinese Chicken Stir-Fry Recipe mix' to make dinner with tonight. (so all i have to do is add the chicken and veggies etc)What Veggies should i put in? any suggestions? Also, do u think it would be nicer to serve it with rice or noodles?

No...its not too late for dinner for those who asked...i live in Australia and its only the afternoon...lol

Answer 1

carrots, broccoli, mushrooms, baby corn. i think it would be nicer with rice.

Answer 2

A very safe and readily avaiable combination is broccolli, carrots, green/red/orange peppers, and baby corn. Just make sure the carrots go in first and that everythings stays a bit crisp.

But if you want something a little bit different try various combinations including cabbage, chinese peas or snow peas(some kind of peas that are still in the pods), asparagus, ladies fingers, cauliflower, baby bok choy, oyster or shitake mushrooms and beansprouts. Maybe some Aubergines.

Of course garlic, onions and those gorgeous glossy red chillies (take out seeds and the membrane if you're not use to spicy food) are a must!! Oh, and various herbs can add quite a kick too. Coriander, basil, lemongrass can add amazing bursts of flavour.

The main things is to have lots of textures and colour....and to not overcook. Almost any combination will work...Just pick and chose what you like best, play around and good luck!

Answer 3

Whatever you have in your refrigirator, really. Carrots, celery, green pepper, brocolli, onions, cabbage, bak choy are the common vegies for stir fry. Plain rice is the best for this dish but if you are in GI diet dont eat rice of noodles, jsut enjoy the veggies. Bon Apetit

Answer 4

there are real nice blends in the freezer section of the grocier and frozen veggies have really great color for eye appeal. if you wish to use fresh veggies try winter beans, broccoli, chick peas, green peas, red, green and yellow bell peppers. dont cook first, remember that stir fry veggies are supposed to be crunchy.

Answer 5

Use any veggies that you have on hand. Make it colorful - red peppers, broccoli, snap peas, bok choy, onions, tomatoes, mushrooms.....anything goes. Serve with rice. Enjoy.

Answer 6

Any veggies you like. It goes well with rice or noodles. Can I join you? (Isn't it a little too late for dinner?)

Answer 7

Stir frying is a common Chinese cooking technique used because of its fast cooking speed. Cantonese restaurant patrons judge the chefs by their "wok hei" (their ability to bring out the qi of the wok, which shows in the food as the look, smell, and taste).

A traditionally round-bottom iron pan called a wok is heated to a very high temperature. A small amount of cooking oil is then poured down the side of the wok (a traditional expression in China regarding this is "hot wok, cold oil"), followed by dry seasonings (including ginger and garlic), then at the first moment the seasonings can be smelled, meats are added and tossed, then once the meat is seared, vegetables, rice and/or noodles, along with liquid ingredients (for example often including premixed combinations of some of soy, vinegar, wine, salt, sugar, and cornstarch) are added and the wok may be covered for a moment so the water in the liquid ingredients can warm up the latest additions as it steams off. In some dishes, or if the cooking conditions are inadequate, different components may be stir fried separately before being combined in the final dish (if, for example, the chef desires the taste of the stir fried vegetables and meats to remain distinct).

The food is stirred and tossed very quickly using wooden or metal cooking utensils. Some chefs will lift the wok to the side to let the flame light the oil or add a dash of wine spirit to give the food extra flavor. Using this method, many dishes can be cooked extremely quickly (within a minute).

Some dishes that require more time are cooked by adding a few dashes of water after the stirring. Then the wok is covered with a lid. As soon as steam starts to come out from under the lid, the dish is ready. In this case, the food is stir fried on high heat for flavor and then steamed to ensure that it is fully cooked.

Most home kitchens in the West are poorly equipped to stir fry properly. The average kitchen is not designed to handle the large amount of oil vapour produced as a byproduct of proper stir frying. Those stir frying at home cannot achieve the same flavor as in restaurants because the wok is neither hot enough nor big enough to allow fast tossing. By contrast, most Chinese home kitchens are designed with stir frying in mind. The kitchen itself is either in a separate building or in a room with access to the outside. The stove is usually separated from the rest of the kitchen and near a large window to allow for ventilation. The kitchen itself usually is lined with tile or brick for easy cleaning. In the western world, remedies can be to purchase specially designed vents to direct the oil vapour out of the house better.

Western-marketed woks with non-stick coating are not considered appropriate for proper stir-frying because the Teflon coating usually disintegrates after exposure to high heat. By contrast, low heat non-stick stir-frying is an oxymoron according to Cantonese cooking standards. Teflon woks also require the use of Teflon-safe utensils made of plastic or wood, which some traditional Chinese stir fryers deem are not as effective as metal utensils. Western woks are also usually flat-bottomed to accommodate for western stove tops that are flat, where a round-bottomed wok would roll around.

Many Western cooks on TV demonstrate stir frying on low heat with a small wok and a stirring motion comparable to tossing a salad. This is a western adaptation of stir frying, but is different from the traditional Chinese method.

Answer 8

A veggie is a plant or part of a herb used as food

Answer 9

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 10

1

Answer 11

I'd add broccoli, mushrooms, and green peas - Serve with rice!