Chili-Garlic-Soy Vegetables

You could call these Chinese vegetables, or chinese-style vegetables, and I suspect that's what would happen if this got published in one of those lovely Quail Ridge Press cookbooks. But there are nine million ways of preparing vegetables that couuld be called Chinese or chinese style. So whatever. I like these flavors.

Produce more or less uniform bite sized pieces of:

Snap Peas
Broccoli (flowerets, and stalks if you remove the bitter parts), Broccolini and/or Chinese Broccoli
Asparagus
Cabbage (napa, for example, or almost any)
Bok Choy
Mushrooms
Etc.

Mix, in very small quantities:

Chili-Garlic Sauce
Soy Sauce
Oyster Sauce

Heat a Tbs or two of peanut or sesame oil in a wok. A skillet will work in a pinch, but it may require more oil. Cook the vegetables and sauce together, mixing the sauce to coat the vegetables. Don't overcook. The vegetables should still be crispy.

I, personally, recommend against getting those canned bamboo shoots, water chestnuts or canned mushrooms. Fresh is best, but eat what you like.

Created January 13, 2002
Updated January 8, 2008