Best 4 Ken Homs Stir Fried Mixed Vegetables Recipes

**Ken Hom's Stir-Fried Mixed Vegetables: A Symphony of Flavors and Textures**

In the realm of culinary delights, Ken Hom's stir-fried mixed vegetables stand as a testament to the harmonious balance between simplicity and sophistication. This classic dish, rooted in the culinary traditions of China, is a symphony of flavors and textures that tantalizes the taste buds with every bite. Ken Hom, the renowned Chinese chef and culinary ambassador, has meticulously crafted this recipe to showcase the vibrant flavors of fresh vegetables, expertly stir-fried to retain their crispness and natural sweetness.

This delightful dish features a medley of colorful vegetables, each contributing its unique character. Crisp snow peas, tender broccoli florets, vibrant red bell peppers, and earthy shiitake mushrooms come together in a vibrant display of colors and textures. The addition of aromatic ginger and garlic adds a layer of complexity to the flavor profile, while a touch of soy sauce and oyster sauce provides a savory and umami-rich balance.

Here are our top 4 tried and tested recipes!

MIXED VEGETABLE STIR FRY

Mixed Vegetable Stir Fry image

Provided by Food Network

Categories main-dish

Number Of Ingredients 16

Ingredients

1/2 cup vegetable broth
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cooking oil
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup sliced carrots
1/2 cup sliced lotus root
1/2 cup sliced jicama
1/2 cup sliced zucchini
8 white button mushrooms
2 tablespoons water
1/2 cup red bell pepper, cut into 1 inch squares
4 asparagus spears, trimmed and cut diagonally into 1 1/2 inch lengths
2 teaspoons cornstarch dissolved in 1 tablespoon water

Steps:

Combine sauce ingredients in a bowl.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

COD STIR-FRY W/ MIXED VEGETABLES

Cod Stir-Fry W/ Mixed Vegetables image

Make and share this Cod Stir-Fry W/ Mixed Vegetables recipe from Food.com.

Provided by CJAY8248

Categories < 60 Mins

Time 45m

Yield 1 stir-fry, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb cod fish fillet
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons rice wine
1/4 cup chicken stock
1 teaspoon sugar
2 tablespoons canola oil
1 (14 ounce) can baby corn, drained
1 (8 ounce) can sliced water chestnuts, drained
2 cups broccoli florets
2 mild red chile peppers, finely chopped

Steps:

Cut fish into 2" strips. In a bowl, blend 1 Tblsp. each soy and cornstarch with rice wine. Stir in fish; cover and marinate about 30 minutes. In a small bowl, combine the chicken stock with the remaining soy sauce and cornstarch and the sugar. Heat a wok over high heat until hot. Add 1 Tblsp. oil and heat until oil sizzles when a small piece of fish is added. Add the fish to the oil. Using a metal spatula to turn the strips, stir-fry them about 3 minutes, until golden. Using a slotted spoon, transfer the fish to a plate. Heat the remaing oil in the wok as in step above. Add corn, water chestnuts, broccoli, and chile peppers, and stir-fry about 4 minutes. Stir in cornstarch mixture and cook, stirring constantly, about 1 minute. Return the fish to the wok and cook 1 minute longer. Serve at once with steamed rice.

Nutrition Facts : Calories 340.4, Fat 9.4, SaturatedFat 0.9, Cholesterol 49.3, Sodium 617.1, Carbohydrate 39.8, Fiber 4.3, Sugar 6, Protein 26.5

KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL

Ken Hom's stir-fried chicken with chillies & basil image

A traditional Thai dish packed with aromatic flavours, that's easy to prepare and packed with aromatic flavour

Provided by Ken Hom

Categories Dinner, Main course

Time 40m

Number Of Ingredients 9

Ingredients

2 tbsp vegetable oil
450g boneless skinless chicken thighs, cut into chunks
3 tbsp coarsely chopped garlic
3 tbsp finely sliced shallots
3 fresh green or red chillies , seeded and finely shredded
2 tbsp fish sauce (nam pla)
2 tsp dark soy sauce
2 tsp sugar
a large handful of Thai or ordinary basil leaves

Steps:

Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 2.07 milligram of sodium

KEN HOM'S STIR FRIED MIXED VEGETABLES

Ken Hom's Stir Fried Mixed Vegetables image

I've just cooked this with Ginger and Chilli Baked Fish (recipe no. 72665). Thought you might like to try it too.

Provided by HappyBunny

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces broccoli
8 ounces asparagus
8 ounces pak choi
8 ounces baby corn
1 1/2 tablespoons peanut oil or 1 1/2 tablespoons vegetable oil
2 tablespoons finely chopped shallots
2 small fresh red chilies, seeded and sliced
1 1/2 tablespoons fish sauce
2 tablespoons water
2 tablespoons oyster sauce
2 teaspoons sugar
1 teaspoon salt

Steps:

Separate the broccoli florets and peel and thinly slice the stems on the diagonal; Cut the asparagus into 4cm pieces; Cut the chinese leaves into 4cm strips; Halve the baby corn lengthways or leave it whole.
Blanch the broccoli in a large pot of boiling salted water for 3 minutes; Drain and plunge them into cold water to stop them from cooking.
Heat a wok or large frying pan until hot; Add the oil and when it is very hot and slightly smoking, add the shallots and chillies and stir fry for 1 minute; Then add the baby corn and the asparagus; Stir fry for 30 seconds, then add the fish sauce and water, bring the mixture to the boil, cover and cook over high heat for 2 minutes.
Then add the broccoli and Chinese leaves together with the oyster sauce, sugar and salt; Continue cooking over high heat for 3 minutes or until the vegetables are cooked.
Serve immediately.

Tips:

Use fresh vegetables. Fresh vegetables will have the best flavor and texture. If you can, buy your vegetables from a local farmer's market or organic grocery store.
Cut your vegetables into uniform pieces. This will help them cook evenly. The recommended size is 1-inch pieces.
Use a wok or large skillet. A wok or large skillet will allow you to stir-fry the vegetables quickly and evenly.
Use high heat. High heat will help to quickly cook the vegetables and prevent them from becoming soggy.
Stir-fry the vegetables in batches. If you overcrowd the pan, the vegetables will not cook evenly. Stir-fry the vegetables in batches, adding more vegetables as the previous batch is cooked.
Add a sauce or marinade to the vegetables. This will help to add flavor and moisture to the vegetables.
Serve the vegetables immediately. Stir-fried vegetables are best served immediately, while they are still hot and crispy.

Conclusion:

Ken Hom's stir-fried mixed vegetables is a delicious and healthy dish that is easy to make. By following the tips above, you can make sure that your stir-fried vegetables turn out perfect every time. This versatile dish can be served as a main course, side dish, or appetizer. It is also a great way to use up leftover vegetables. So next time you are looking for a quick and easy meal, give Ken Hom's stir-fried mixed vegetables a try!