Panda Express Mixed Veggies
Enjoy the Panda Mixed Vegetables even more when you cook them at home.
Servings 4
Calories 177kcal
Ingredients
- 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
Instructions
- 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. Drizzle soy sauce onto the vegetables Ser.ve immediately.
Recipe Tips
Pro Recipe Tips
- Vegetable Prep: Cut all vegetables into similar-sized pieces for even cooking
- Temperature Control: Keep water at a rolling boil for proper blanching
- Don't Overcook: Remove vegetables when broccoli turns bright green - they'll continue cooking slightly in the wok
Nutrition
Calories: 177kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 302mg | Potassium: 687mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6052IU | Vitamin C: 76mg | Calcium: 96mg | Iron: 2mg
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