Ahh, Asian food, my love, my weakness. Chinese food has always been a favorite. Growing up, we had the absolute best restaurant less than two miles from our house. I even went to school with the awesome kids of the family. I don’t want to step on any toes, but Panda Express isn’t real asian food. Sorry, not sorry. Nothing beats family owned Chinese, Japanese, and/or Thai restaurants.
For a while, I couldn’t find a good Chinese restaurant near me, so I started experimenting to create the perfect recipe! I’ve done the hard work for you, ladies and gentlemen. This is the best Chinese stir-fry recipe around!
Of course, there’s lots of ways you can tweak it for your own personal taste. I’m not a fan of the baby corn that is traditionally in this dish, and sometimes I use frozen peas instead of edamame, or omit the water chestnuts and bamboo altogether. Bok choy is another ingredient you could add in. I just never do because I don’t have it on hand very often. If you want some more greens, you could definitely add spinach or kale to bulk it up.
It’s almost a gluten-free recipe, too! To make it so, all you have to do is use a gluten-free soy sauce and stir-fry sauce instead.
I’ve made this dish about 30 times, and it’s honestly kind of hard to mess up if you have all of the basic ingredients needed. Just make sure you give your veggies plenty of time to cook and everything should turn out fine.
I will say that the bamboo gave me a little learning curve. The first time I used them, it was perfect. The next two times I made the mistake of undercooking, and then overcooking. It really doesn’t need more than 5-10 minutes to absorb the sauce flavors, but if there’s not enough sauce to cover the bamboo, it will be very bitter with a strong aftertaste.
The garlic in this recipe is what I find makes it taste most authentic and uber flavorful! If you don’t have garlic and onion on hand, you can just use garlic and onion powders instead. It won’t have the exact fresh flavor, but it will still give the desired taste.
An interesting element to the recipe is the balsamic vinegar. I actually came upon this trial because I was learning to candy onions for mashed potatoes. They turned out so good that I decided to see how they would do in this recipe. Surprisingly, when I tried the candied onions in this recipe, it was somehow better than before. I adjusted that a little bit, too, because I realized that there is plenty of sweetness in the sauce from the hoisin sauce; adding sugar to technically candy the onions is not necessary. It’s also less healthy to add more sugar.
Now, let’s talk rice.
I love a sticky rice. I can’t help it.*shrug emoji* It simply accompanies the flavors and textures best. Jasmine and basmati are always my go-tos for most recipes, and this is no exception. You could make this recipe healthier by using long grain, brown rice, or even pearl couscous or quinoa.
2 cups of jasmine rice(using cup measure from a rice cooker, or about two ¾ cups of rice)
½ large yellow or sweet onion, diced
1 tbsp olive oil(you can use pressed coconut oil)
½ tbsp balsamic vinegar
3 large carrots, peeled
3 cloves of garlic
2 tbsp vegetable stock
2 cups broccoli, large chopped
¼ green pepper, chopped
½ can bamboo chutes, drained
¼ cup canned water chestnut, drained
¼ cup shelled, frozen edamame
¼ 16 ounce Azumaya Extra Firm Tofu, drained, cubed
2 tbsp soy sauce
3 tbsp Kikkoman Stir-Fry Sauce
½ tsp Kroger Chinese Inspirations Hoisin Sauce
- In a rice cooker with line and cup measurements, add two cups of rice to the pot and fill with water or vegetable stock to the second line. Turn on cook and let it cook itself.
- In a large frying pan or wok on medium heat, add onion and olive oil and stir to coat all onions. When onions start becoming translucent add balsamic vinegar, carrots, and garlic. Place a lid on the pan and steam for 5 minutes. Add broccoli, vegetable stock, and green pepper and cover with the lid again.
- (optional) In a small pan with ½ tbsp of olive oil, add cubed tofu with a sprinkle of salt and pepper. Once lightly browned on both sides, set it aside.
- Once carrots and broccoli are tender, but not falling apart, add soy sauce, stir-fry sauce, and hoisin sauce. Mix well to make sure the sauce is all one consistency. Next, add edamame, bamboo shoots, tofu and water chestnuts to the pan and stir.
- Let simmer on low for at least 5 minutes stirring occasionally, or until ready to serve. If the bamboo shoots don’t spend enough time in the sauce, they will be very bitter at the end.
7. When the rice is finished cooking, add a dab of butter- I use vegan butter for mine- and stir until all of the rice is covered.
Serve and enjoy!
About The Author…
Briggy (Brigetta) Jones is an easy-going,