Everyday Chinese Vegetable Stri-Fry


The name “everyday” vegetable stir-fry comes from the fact that we like to use this recipe as a go-to when we have a fridge full of vegetables that we haven’t used up during the course of the week.

This vegetable stir-fry can be made with whichever vegetables you happen to have in your fridge. Adding some tofu makes this dish an excellent vegetarian main course.


  • 5 thinly sliced fresh shiitake mushrooms
  • 3 cloves of peeled and sliced garlic
  • 2 stalks of celery (bite sized pieces)
  • 2 thinly sliced carrots
  • 1 long hot red pepper
  • 1 long hot green pepper
  • 2 cups of trimmed snow peas
  • 3 tablespoons of oil
  • 2 tablespoons of Shaoxing wine
  • 1 tablespoon of spicy bean sauce (doubanjiang)
  • ½ teaspoon of sesame oil
  • ¼ teaspoon of ground white pepper
  • Salt


  1. Your wok should be heated over medium-high heat. Add garlic, spicy peppers, and hot bean paste for about a minute. Continually stir to avoid scorching.
  2. Add the remaining vegetables and turn the heat to high. Stir.
  3. Add salt, white pepper, sesame oil, and shaoxing wine. For another two to three minutes, constantly whisk over high heat. Serve hot off the plate.
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