Detailed Recipe for Chinese Home-Style Mixed Vegetables Stir-Fry

 Chinese mixed vegetable stir-fry is a traditional, light and homestyle northern Chinese dish. It combines various fresh seasonal vegetables, bean sprouts, vermicelli and eggs. 

Quick stir-fried with simple seasonings, it features a fresh, savory taste, crisp texture and balanced nutrition. It is easy to cook and a common side dish for daily meals.

Ingredients

Main Ingredients

2 eggs

100g mung bean sprouts

80g dried vermicelli

1 small carrot

1 green Chinese cabbage

1 piece of dried tofu skin

Aromatics

2 garlic cloves (minced)

A small amount of chopped scallions

Seasonings

1 tablespoon light soy sauce

A pinch of salt

Half teaspoon white sugar

A little white pepper

Cooking oil

A few drops of sesame oil (optional)

Step-by-Step Instructions

1. Prep all ingredients in advance

   Soak dried vermicelli in warm water for 10 minutes until soft, then cut into short sections and drain well. Wash mung bean sprouts and remove rotten roots. Shred carrot, Chinese cabbage and dried tofu skin into thin strips. Beat eggs in a bowl and set aside.
2. Scramble the eggs

   Heat cooking oil in a wok over medium heat. Pour in the beaten eggs, stir and fry until fully set and golden. Scoop out and reserve for later use.
3. Sauté aromatics

   Add a little more oil to the wok. Put in minced garlic and chopped scallions, stir-fry quickly until fragrant.
4. Stir-fry hard vegetables first

   Add carrot strips and dried tofu skin. Stir-fry for 1 minute to soften the harder ingredients and release sweetness.
5. Add soft vegetables and vermicelli

   Put in Chinese cabbage strips and mung bean sprouts. Stir-fry on high heat for 1–2 minutes until the vegetables are slightly tender but still crisp. Add soaked vermicelli and mix well.
6. Season and combine

   Drizzle with light soy sauce, add salt, sugar and white pepper. Stir evenly to let all ingredients absorb the flavor. Put the scrambled eggs back into the wok, toss and mix thoroughly.
7. Final finish

   Turn off the heat, drizzle with a little sesame oil to enhance the aroma. Give it a final quick stir, then transfer to a plate and serve hot.

Cooking Tips

1. Always stir-fry on high heat for a short time to keep vegetables crisp and prevent water loss.
2. Vermicelli easily sticks together; separate it gently when stirring.
3. Sugar is added in a small amount to freshen the flavor without making the dish sweet.
4. Ingredients can be adjusted freely according to personal preference, such as adding fungus or chives.
5. Do not over-season to maintain the fresh original taste of vegetables.

Detailed Recipe for Stir-Fried Loofah with Gluten Puffs

Stir-fried loofah with oil gluten puffs is a light, classic Chinese home-style vegetarian dish. Tender, sweet loofah pairs perfectly with soft, porous gluten puffs that soak up savory sauce. It is fresh, mild, refreshing and quick to make, ideal for daily family meals.

Ingredients

Main Ingredients

2 fresh loofahs

150g oil gluten puffs

Aromatics

3 garlic cloves (minced)

2 thin slices of ginger

A small handful of chopped scallions

Seasonings

1 tbsp light soy sauce

A pinch of salt

A little white pepper

Half teaspoon sugar (to balance flavor)

Cooking oil

A few drops of sesame oil (optional)

Step-by-Step Instructions

1. Prepare the ingredients

   Peel the loofahs and cut them into thick oblique slices. Soak oil gluten puffs in warm water for 3 minutes to soften slightly, then squeeze out excess water gently to avoid breaking. Set all ingredients aside.
2. Sauté the aromatics

   Heat a proper amount of cooking oil in a wok over medium heat. Add minced ginger and garlic, stir-fry for 10 seconds until a rich fragrant aroma comes out.
3. Stir-fry loofah

   Add loofah slices into the wok. Stir-fry continuously on high heat for 2 to 3 minutes until the loofah turns soft and slightly translucent.
4. Add gluten puffs and season

   Put the squeezed oil gluten puffs into the wok. Add light soy sauce, salt, a little white pepper and sugar. Stir evenly so the gluten puffs fully absorb the sauce and loofah juice.
5. Simmer briefly

   Turn to low heat, cook for 1 to 2 minutes. Let the gluten puffs become tender and flavorful without being too mushy.
6. Finish and serve

   Drizzle with a little sesame oil if preferred. Sprinkle chopped scallions, stir once more, then turn off the heat. Transfer to a plate and serve hot.

Cooking Tips

1. Stir-fry loofah on high heat for a short time to keep its bright green color and crisp tender texture.
2. Squeezing gluten puffs properly helps them absorb soup better and taste more delicious.
3. Do not add too much water; loofah will naturally release water during cooking.
4. Adjust salt amount lightly for a fresh and light original flavor.
5. You can add a little oyster sauce for a richer umami taste.