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Chinese Vegetables

Chinese Vegetables

Chinese Vegetables


Makes 4 to 6 servings


3/4 cup water
1 tablespoon instant chicken bouillon granules
2 tablespoons vegetable oil
1 pound fresh broccoli,* cut into florets and 2X1/4-inch strips, divided
2 medium yellow onions, chopped
1 tablespoon minced fresh ginger
8 ounces fresh snow peas or 1 package (6 ounces) thawed frozen snow peas*, trimmed
8 ounces fresh spinach,* coarsely chopped
4 stalks celery,* diagonally cut into 1/2-inch pieces
8 green onions with tops,* diagonally cut into thin slices

*Or, use sliced carrots, zucchini, green beans or green peppers in addition to, or in place of, the listed vegetables.


  1. Combine water and bouillon granules in small bowl; mix well. Set aside.
  2. Heat oil in wok or large skillet over high heat. Add broccoli strips, yellow onions and ginger; stir-fry 1 minute. Add broccoli florets, snow peas, spinach, celery and green onions; toss lightly.
  3. Add bouillon mixture; mix lightly until vegetables are well coated. Bring to a boil; cover. Cook until vegetables are crisp-tender, 2 to 3 minutes.

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