What’s not to love about the Panda Express Mixed Veggies? Crisp fresh vegetables that are perfectly seasoned is the perfect addition to any meal. You can make the Panda Express Mixed Vegetables at home.
Are you looking for delicious ways to eat healthier and get more veggies into your diet? Then you have to give Panda Express Mixed Vegetables a try! Make this recipe exactly as written for a tasty side that goes great with more than just Asian food, or turn this dish into a complete meal by adding a protein and a bowl of rice. Any way you eat it, making mixed Asian vegetables is so quick and easy that you will love it!
Usually, stir-frying requires good timing and better technique to ensure that all ingredients finish cooking simultaneously, but not this recipe. Since all the vegetables in Panda Express Mixed Veggies are already fully cooked before going into the pan, you can relax, no fancy flipping required. All it takes is a few stirs of a wooden spatula to coat the vegetables in the flavored oil, and then it is out of the pan and into the serving bowl.
The original Panda Express mixed vegetable side dish is meant to be lightly flavored, but for those who prefer something a bit bolder, switch out the sesame oil, garlic, and ginger for these alternatives.
- Use your favorite store-bought sauce such as teriyaki, General Tso’s, or sweet and sour. If you don’t want to buy the bottled variety, you can make your own using one of the recipes from this treasure trove of stir fry sauces.
- Are you someone who prefers everything a bit on the spicy side? Then you will want to try a tablespoon or more of chili bean sauce depending on how brave you feel.
- Do you want to pair the mixed vegetables with a Western dish? A few dashes of pepper, a pinch of sea salt, and a squeeze of lemon ar enough to bring out the flavors.
Making It a Meal to Rival Your Local Chinese Takeout Restaurant
Throw in a little cooked chicken, beef, pork, or tofu with this Panda Express mixed vegetable side dish, and you just made yourself a complete dinner. But have you ever wondered why the meat and tofu at the Chinese restaurant in your neighborhood are super tender? They have a secret, and it is called ‘velveting.’
Velveting is a Chinese cooking method that helps to tenderize meat and gives a unique texture to any protein. Whisk together one egg white, one tablespoon of cornstarch, a pinch of salt, and an optional splash of white wine, in a bowl until smooth. Cut your meat or tofu into thin slices and toss until coated. Place in the fridge for about an hour. Then wipe off the excess coat and poach ib the same water/chicken stock mixture as the vegetables until cooked.
Tips For Cooking and Serving Panda Express Mixed Veggies
- Use a slotted spoon or a spider to remove the vegetables and proteins from the poaching liquid.
- Recreate the restaurant at home by serving the food in the center of the table. Give each person an individual bowl of rice and a pair of chopsticks.
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Here’s what you need:
- Chicken stock
- Soy sauce
- Broccoli florets
- Green beans
- Green cabbage
- Vegetable oil
- Sesame oil
- Fresh Garlic
- Fresh Ginger
How to Make Panda Express Mixed Vegetables
- Take a large stockpot and fill halfway with water. Add chicken stock and bring to a boil.
- Place all vegetables into the pot at once. Cook for 5 to 7 minutes or until the broccoli is bright green, and the carrots have softened.
- Remove vegetables from the pot and drain.
- Heat a wok, and add a tablespoon of vegetable oil, a dash of sesame oil, and the garlic and ginger.
- Cook until the garlic and ginger are fragrant.
- Add the drained vegetables to the wok.
- Toss the vegetables with oil for a minute then remove them from the wok and serve.
More Panda Express Copycat Recipes
Favorite Chinese Food Recipes
- PF Changs Lettuce Wraps
- Easy Spare Ribs Recipe
- Mongolian Beef Recipe
- Hunan Style Chicken
- Crispy Sweet and Sour Chicken
- General Tso Chicken
- Egg Foo Young
- Fried Crispy Wontons
Panda Express Mixed Veggies
- 16 ounces chicken stock
- 1 teaspoon soy sauce
- 1 cup broccoli florets
- 1 cup sliced zucchini sliced in half and then sliced into half circles
- 1 cup carrots peeled and cut into 1 inch pieces
- 1/2 pound green beans trimmed, and cut in half
- 1/2 green cabbage cut into large pieces
- 2 tablespoons vegetable oil
- 1/4 teaspoon toasted sesame oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced fresh ginger
- Take a large stockpot and fill halfway with water. Add chicken stock to the pot. Bring the pot to a boil.
- Place all vegetables into the pot at once. Cook for 5 to 7 minutes or until the broccoli is bright green, and the carrots have softened. Remove vegetables from the pot.
- Drain vegetables well.
- Heat a wok on medium to high heat, and vegetable oil, a dash of sesame oil, and the garlic and ginger.
- Cook the garlic and ginger until fragrant, stirring frequently.
- Add the drained vegetables to the wok. Cook for 1 to 2 minutes stir to coat the vegetables well with the seasoned wok oil. Serve immediately.