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Best Easy Braised Mixed Vegetables Recipe

Name: Best Easy Braised Mixed Vegetables Recipe
Total time: 30 min
Yield: 220 g
Ingredients: Bok choy 3 cups; Carrot 1 cup; Baby corn 1 cup; Shiitake mushrooms 1 cup; Snow peas 1 cup; Firm tofu 6 oz; Soy sauce 2 tbsp; Vegetable broth 1 cup; Sesame oil 1 tsp; Cornstarch 2 tsp; Sugar 0.5 tsp; Garlic 2 cloves; Ginger 1 tsp

An assortment of vegetables is slowly braised in a savory sauce until tender and flavorful. This vegetarian, healthy family dish is low calorie and pairs with any Chinese main course.

Cook 30 min Difficulty EASY 120 kcal

#vegetarian #chinese #low calorie #easy

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Ingredients

Main ingredients

Bok choy 3 cups
Carrot 1 cup
Baby corn 1 cup
Shiitake mushrooms 1 cup
Snow peas 1 cup
Firm tofu 6 oz

Seasonings/Sauce

Soy sauce 2 tbsp
Vegetable broth 1 cup
Sesame oil 1 tsp
Cornstarch 2 tsp
Sugar 0.5 tsp
Garlic 2 cloves
Ginger 1 tsp

Nutrition summary

Carbohydrates 18 g 60%

Protein 4 g 13%

Fat 3.5 g 27%

Serving size 220g

Cooking steps

1

Trim and cut all vegetables into bite-sized pieces and slice the tofu into cubes for even cooking.
2

Heat sesame oil in a large skillet or wok over medium heat; add minced garlic and ginger and stir-fry for about 30 seconds until fragrant.
3

Add shiitake mushrooms and carrots; sauté for 2 minutes for proper softening before adding the remaining vegetables.
4

Stir in bok choy, baby corn, snow peas, and tofu; pour in the vegetable broth and soy sauce, then cover and braise on low heat for 12-15 minutes until vegetables are tender but not mushy.
5

Mix cornstarch with 2 tbsp of water, then gently stir into the pan while increasing heat to medium-high; cook 2-3 minutes, stirring, until the sauce thickens and glazes the vegetables evenly.
6

Taste and adjust seasoning with a pinch more soy sauce or sugar if needed; serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core of this dish is a colorful medley of fresh vegetables: bok choy, carrots, baby corn, snow peas, and shiitake mushrooms. These, along with tofu, create the classic texture and flavor contrast fundamental to Chinese-style braised vegetables.

Q. What is the most important cooking point for perfect braised vegetables?

Keeping the heat at a gentle simmer after adding the broth and soy sauce is key. Low heat helps the vegetables braise slowly, becoming tender without overcooking or losing their vibrant color.

Q. How do I prevent the vegetables from becoming mushy?

Add firm or dense vegetables like carrots and mushrooms first and cook briefly before incorporating softer ingredients. Monitoring the braising time and stopping when vegetables are just fork-tender ensures the right texture.

Q. How many calories and what is the nutrition profile per serving?

Each 220g serving contains approximately 120 kcal, with 18g carbohydrates (60% of calories), 4g protein (13%), and 3.5g fat (27%). This makes the dish a healthy, low-calorie side for most meals.

Best Easy Braised Mixed Vegetables Recipe

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