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Healthy Jade Vegetables

This is yet another vegetable appetizer that many people will fall in love with. With its authentic Chinese style taste.


3 cups of broccoli, chopped with stems included
2 cups of snow peas, rinsed and trimmed
2 cups of bok choy, mini variety, rinsed and trimmed
2 cloves of garlic, crushed and minced
1 onion, medium in size and diced finely
1 piece of ginger, 1 inch in length, peeled and grated
3 tbsp. of rice wine vinegar
4 tbsp. of soy sauce, low sodium
tbsp. of sesame oil
cup of water
1 tsp. of sugar, white
1 tbsp. of cornstarch
tsp. of salt
2 tbsp. of peanut oil or oil that you prefer to use
Some rice for serving


Preparation time: 30 minutes
Serves: 4


Using a large sized saucepan, fill it up with some boiling water. Place your broccoli and mini bok choy into the boiling water and allow to blanch for at least 2 minutes. After 2 minutes immediately remove the veggies and drain under cold water to stop the cooking process right in its tracks. Set aside for later use.

Then using a small to medium sized bowl, combine your soy sauce, sesame oil, white sugar, water and cornstarch together and stir until thoroughly combined and dissolved. Set aside.

Heat up a large sized wok with at least 1 to 2 tablespoons of the oil of your choice and set it over medium to high heat. Once the oil and the wok are hot enough add in your chopped onion, minced garlic and grate ginger. Cook for at least one minute or until the ingredients become fragrant.

Add in your snow peas and drained veggies next. Toss it with your mixture for at least 3 to 4 minutes or until the veggies begin to soften up and start to become brighter in colour.

Add in your rice wine vinegar and cover your wok. Allow your mixture to continue cooking until everything starts to become fragrant. This should take at least 1 minute. Then add in your cornstarch mixture and stir constantly to avoid clumping. Let your mixture sit and cook until the sauce begins to thicken in consistency and season with a dash of salt.

Remove from heat and serve on top of a bed of rice.

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