Stir-fried Mixed Vegetables

Ken Hom combines a delicious medley of vegetables to create a quick and easy Chinese side-dish
By Ken Hom
Stir-fried Mixed Vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1½ tsp groundnut oil
  • 2 tbsp shallots, roughly chopped
  • 2 tbsp fresh ginger, finely chopped
  • 2 tsp salt
  • 225 g carrots, cut on the diagonal into 5mm thick slices
  • 225 g asparagus, cut into 4cm pieces
  • 1-2 tbsp water
  • 225 g Chinese cabbage, cut into 4cm strips
  • 225 g Chinese greens, (bok choy, Chinese flowering cabbage or spinach), cut into 4cm strips
  • 2 tsp sugar
  • 1 tbsp rice wine
  • 2 tsp sesame oil


1. Heat a wok over a high heat.

2. Add the groundnut oil and, when it is very hot and slightly smoking, add the shallots, garlic ginger and salt and stir-fry for 1 minute.

3. Add in the carrots and asparagus and stir-fry for 30 seconds.

4. Add the water, cover and cook over a high heat for 2 minutes.

5. Add the Chinese leaves and greens together with the sugar and rice wine. Stir-fry for 3 minutes or until the greens are thoroughly wilted.

6. Add the sesame oil, tossing well, and serve at once.

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