Chinese Vegetable Stir-Fry Recipe

Chinese Vegetable Stir-Fry Recipe - 6 servings


2 cups chicken stock

1 8-ounce package soba noodles

1/2 teaspoon sesame oil

2-3 drops hot chili oil (La Yu)

8-10 fresh black forest (Shiitake) mushrooms

1 8-ounce can sliced water chestnuts

1 green pepper, cut into julienne strips

1 bunch fresh asparagus, steamed until crisp-tender

10 cherry tomatoes, halved

1/4 cup reduced-sodium soy sauce

2 tablespoons rice vinegar


In a saucepan, heat chicken stock just to boiling (do not boil). Add buckwheat noodles and cook until just tender, 3 to 4 minutes. Drain. Set aside (Reserve broth for soup or later use). In a wok or heavy skillet, heat sesame oil and chili oil. Add Shiitake mushrooms and stir fry 4-5 minutes. Add water chestnuts and green pepper and stir fry 2-3 minutes. Toss with noodles, asparagus and tomatoes.


*Chili oil and Shiitake mushrooms are available in Asian markets. If fresh Shiitake mushrooms are not available, reconstitute dried by soaking them in water to cover 30 minutes, or until soft. Remove and discard hard center stems. (Be sure to save the soaking liquid for soup).

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