Chinese Mix Veg Recipe By Sanjeev Kapoor: Easy & Tasty

Chinese Mixed Vegetable is a vibrant, healthy, and delightfully flavorful dish that has won the hearts of many home cooks and food enthusiasts alike. Inspired by the renowned chef Sanjeev Kapoor, this recipe perfectly balances fresh, crunchy vegetables with the savory, tangy, and slightly spicy notes typical of Chinese cuisine.

Whether you’re a seasoned cook or just beginning your culinary journey, this dish is easy to prepare and promises restaurant-quality results at home.

This recipe is not only packed with nutrition but also incredibly versatile, making it a great side dish or a main course when paired with steamed rice or noodles. The medley of colorful vegetables combined with Sanjeev Kapoor’s unique touch ensures that every bite bursts with freshness and flavor.

Plus, it’s a quick recipe that fits perfectly into busy weeknights or casual weekend meals.

Why You’ll Love This Recipe

Chinese Mixed Vegetable by Sanjeev Kapoor is a celebration of fresh veggies cooked to perfection. Here’s why this recipe stands out:

• Healthy and Nutritious: Loaded with a variety of fresh vegetables, it’s rich in vitamins, fiber, and antioxidants.
• Quick and Easy: Ready in under 30 minutes, perfect for busy schedules.
• Flavorful: Balanced seasoning with soy sauce, garlic, and a hint of chili for a subtle kick.
• Versatile: Great as a side dish or a main course with rice or noodles.
• Customizable: Easy to swap or add vegetables according to your preference.

Ingredients

• 1 cup carrot, julienned
• 1 cup capsicum (bell peppers), sliced
• 1 cup French beans, chopped
• 1 cup cabbage, shredded
• 1/2 cup baby corn, sliced
• 1/2 cup mushrooms, sliced (optional)
• 2 tablespoons oil (preferably vegetable or sesame oil)
• 3-4 garlic cloves, finely chopped
• 1 teaspoon ginger, finely chopped
• 2 green chilies, slit (adjust to taste)
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (optional for heat)
• 1 teaspoon vinegar
• Salt, to taste
• Black pepper powder, to taste
• 1/2 cup spring onions, chopped (for garnish)
• 1 teaspoon cornflour, mixed with 2 tablespoons water (optional, for thickening)

Equipment

• Wok or large non-stick frying pan
• Sharp knife for chopping vegetables
• Cutting board
• Mixing bowls
• Measuring spoons and cups
• Spatula or wooden spoon for stirring
• Stove or cooktop

Instructions

1. Prepare all vegetables: Wash and chop the carrots, capsicum, French beans, cabbage, baby corn, and mushrooms as described. Keep them ready before starting to cook.
2. Heat oil in a wok: Place your wok or pan on medium-high heat and add 2 tablespoons of oil. Once hot, add the finely chopped garlic, ginger, and slit green chilies. Sauté for about 30 seconds until fragrant.
3. Add the vegetables: Start by tossing in the harder vegetables like carrots, French beans, and baby corn. Stir-fry for 2-3 minutes to begin softening them.
4. Add the remaining vegetables: Add capsicum, cabbage, and mushrooms. Stir well to combine all vegetables evenly.
5. Season the dish: Add 2 tablespoons soy sauce, 1 tablespoon chili sauce (if using), 1 teaspoon vinegar, salt, and black pepper powder to taste. Stir fry everything for another 4-5 minutes on high heat. The vegetables should remain crunchy but cooked through.
6. Optional step for thickening: If you prefer a slightly saucier dish, add the cornflour slurry (1 teaspoon cornflour mixed in 2 tablespoons water) and stir continuously until the sauce thickens and coats the vegetables evenly.
7. Final touch: Turn off the heat and garnish with chopped spring onions for an extra fresh flavor and crunch.
8. Serve hot: Transfer to a serving bowl and enjoy immediately with steamed rice or noodles.

Tips & Variations

Tip: To keep the vegetables crisp and colorful, avoid overcooking. Stir-frying on high heat is key.

Variation: Add tofu or paneer cubes for additional protein. For a non-vegetarian twist, toss in cooked chicken strips or shrimp.

Make it gluten-free: Use tamari instead of soy sauce.

Spice level: Adjust green chilies and chili sauce as per your heat tolerance.

Nutrition Facts

Serving Suggestions

This Chinese Mixed Vegetable dish pairs wonderfully with plain steamed rice or fried rice for a wholesome meal. It also complements noodles, especially Hakka noodles or chow mein, creating a balanced plate full of color and texture.

For a heartier option, serve it alongside Bariatric Meatloaf Recipe or add a crunchy element with Pecan Crackers Recipe. To round off your meal with a sweet touch, try the light and creamy Peanut Butter Gelato Recipe.

Conclusion

The Chinese Mixed Vegetable recipe by Sanjeev Kapoor is a fantastic way to enjoy a nutritious, quick, and delicious meal that suits any occasion. Its vibrant colors and rich flavors make it as appealing to the eyes as it is to the palate.

Whether you’re looking to add more vegetables to your diet or want a tasty side dish for your dinner, this recipe delivers every time.

With easy-to-find ingredients and simple cooking techniques, this dish is perfect for both novice and experienced cooks. Give it a try today, and you might find yourself returning to this recipe again and again as a healthy and satisfying option.

Don’t forget to explore other exciting recipes to expand your culinary repertoire!

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