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Mixed vegetables

Mixed vegetables - Chinese Recipes For All

Sweet vegetables

A burst of colour to go next to your rice or noodles. Really tasty and sweet as well as crunchy and refreshing, a perfect accompaniment. You can buy bamboo shoots and water chestnuts from oriental supermarkets. They are delicious.

Time: Prep 10 mins / Cooking 8 mins

Difficulty: Medium



Serves 2

  • 1 tbsp, vegetable oil
  • 1 clove garlic, crushed and chopped (or pureed)
  • 1/2 red pepper, sliced
  • 1/2 carrot, sliced
  • 4 mushrooms, sliced
  • 100g beansprouts, washed and drained
  • 100g water chestnuts
  • 100g bamboo shoots
  • 200ml, chicken stock or vegetable stock
  • 1 tbsp cornflour mixture
  • A pinch of salt, or to taste
  • 1 tsp soya sauce, or to taste
  • 1 tsp oyster sauce, or to taste

Watch how we make it:



Prepare vegetables before beginning cooking instructions


Prepare the stock

Ready? Let's cook!


Heat oil in a wok, on high heat until hot.


Add garlic, red pepper, carrots, mushrooms and bamboo shoots and water chestnuts and fry for one minute


Add beansprouts and fry for two minutes


Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.


Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our How To section on thickening sauces for more details on this.


Lastly add in salt, soya sauce and oyster sauce and serve.


Serve with rice or fried noodles.

Done! 祝您好胃口!

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