And cans of Chinese style veggies are always on sale. I am not a fan of canned or bottled mushrooms, but I like straw and shitake. You should also try bamboo shoots from a can - they retain their crunch and are an unusual tasty addition. I've tried baby corn and water chestnuts, too. Just adding one of these gives a boring stir-fry an interesting texture, and deliciously exotic flavor.
Lately, after another 50 work week, I just don't have time to shop for fresh vegetables then prep them for this healthy dish. So leave your cleaver in the knife drawer - you don't have to chop a thing for my easy and quick-to-make Cheap Chinese Vegetable Stir Fry.
1 package of frozen vegetables - I used an 18 ounce stir-fry blend. Okay to use any frozen veggies on sale.
2 cans of drained Chinese vegetables - I used bamboo shoots and straw mushrooms. Other veggies to use include: baby corn, shitake mushrooms, bean sprouts and water chestnuts.
1 teaspoon of oil.
Stir Fry Sauce
1 cup of broth - vegetable or chicken.
1 tablespoon of corn starch - okay to substitute flour.
1 tablespoon of soy sauce - no salt needed as soy sauce has plenty for me.
In a heated wok or frying pan, add teaspoon of oil, frozen vegetables and drained canned Chinese veggies.
In a bowl add broth, soy sauce and stir in corn starch or flour. Mix well to dissolve. Pour sauce into wok of veggies. Stir well and bring to a low boil. The sauce will thicken in about 5-10 minutes. By this time veggies should be defrosted. Try one of the larger veggie pieces to make sure. Serve over cooked rice or ramen.