Vegetables are an essential ingredient in Chinese cuisine, and they are often used to balance the flavors and textures of meat and seafood dishes. Some of the most popular vegetables in Chinese cooking include bok choy, Chinese broccoli, snow peas, and baby corn. These vegetables are not only delicious but also provide a range of health benefits. For example, bok choy is a great source of vitamins A and C, while Chinese broccoli is rich in calcium and vitamin K. Whether stir-fried, steamed, or used in soups and stews, Chinese vegetables add color, texture, and nutrition to any meal. At Taste of China Kitchen, we use fresh, locally sourced vegetables to create authentic Chinese dishes that are both healthy and delicious.
The Versatile Stir-Fry: Meats, Seafood, Vegetables, Noodles, and More
Stir-fry is one of the most versatile and popular cooking techniques in Chinese cuisine. It involves cooking small, bite-sized pieces of meat, seafood, vegetables, or noodles over high heat in a wok or skillet. This article explores the many possibilities of stir-fry, from meats to seafood to veggies and beyond.
