Sesame Chinese-Style Vegetables
Recipe from Better Homes and Gardens

Soy sauce, ginger, and garlic are frequently used in concert to flavor many Chinese dishes. The addition of sesame seeds and toasted sesame oil gives the vegetables a rich flavor boost.


Sesame Chinese-Style Vegetables

by 1  person

read comments

add your rating
add a comment
Servings: 4 to 6 side-dish servings
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Asparagus, Broccoli, Chinese Stir Fry, Chinese Vegetable Dishes, Low Calorie, Mushrooms, Vegan, Yellow Squash
 
savings in
change zip
 
Ingredients
  • 2  tablespoons
    soy sauce
    see savings
    On Sale
  • 1/2  teaspoon
    sugar
    see savings
    On Sale
  • 1/2  teaspoon
    toasted sesame oil
    see savings
    On Sale
  • 1  tablespoon
    cooking oil
    see savings
    On Sale
  • 1  teaspoon
    grated fresh ginger
    see savings
    On Sale
  • 2 
    cloves garlic, minced
    see savings
    On Sale
  • 2  cups
    broccoli flowerets
    see savings
    On Sale
  • 12  ounces
    fresh asparagus, woody ends trimmed, and bias-cut into 1-inch pieces (2 cups)
    see savings
    On Sale
  • 2 
    small yellow summer squash, halved lengthwise and sliced 1/4 inch thick (2 cups)
    see savings
    On Sale
  • 4  ounces
    fresh mushrooms, sliced (1-1/2 cups)
    see savings
    On Sale
  • 1  tablespoon
    sesame seed
    see savings
    On Sale
  • 2 
    green onions, sliced (1/4 cup)
    see savings
    On Sale
add ingredients to list

Directions
1.
For sauce, in a small bowl stir together soy sauce, sugar, and sesame oil. Set aside.
2.
Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add broccoli and asparagus; stir-fry about 4 minutes or until vegetables are crisp-tender. Remove broccoli mixture from the wok.
3.
Add squash, mushrooms, and sesame seed to the hot wok; stir fry for 2 to 3 minutes or until crisp-tender. Return broccoli mixture to the wok. Add green onions.
4.
Pour sauce over vegetables. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately. Makes 4 to 6 side-dish servings.
Nutrition information
Calories 117, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 14 g, Protein 6 g. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Szechwan-Style Chicken
Szechwan-Style Chicken

Skip the Chinese take-out and prepare this delicious Asian dinner at home in just 30 minutes.

 Articles
Peas: The Best Frozen Vegetable
... pods!), but gain a vegetable that's almost always perfect--sweet, fresh-tasting, and unstarchy... vegetables will often scarf them down if they're mashed and presented as a dip. Green Pea Guacamole Just... small red onion, chopped (or as much as your children will bear) 2 tablespoons olive or vegetable oil 2... read more...
Grilled Vegetables: Leftover Logic
...So you enthusiastically grilled up a massive amount of vegetables at your last cookout... the "grilling/cooking" vegetable steps, because you've already done it! Here are a few quick tips on grilling... platter, they'll actually steam a bit) trying wedges instead of planks allows the vegetable to retain some... read more...
Beets: Spring's Most Nutritious Vegetable
... my favorite thing about beets is that you get two vegetables sides for the price of one! The vibrant... read more...
More Great Recipe Ideas from Better Homes and Gardens