Stir Fried Chinese Garden Vegetables

Couresy of Chef Joseph Poon

Chef Joseph Poon’s Stir Fried Chinese Garden Vegetables





4 oz.    Long Green Beans (cut about 3” long)

2 oz.    Lotus Root (peeled and sliced)

3 oz.    Winter Melon (peeled and sliced)

3 oz.    Asian Green Squash

2 oz.    Fresh Water Chestnuts


Spicy Garlic Sauce


1 Tbsp fresh garlic, chopped

1 tsp    fresh ginger, chopped

1 Tbsp mushroom soy sauce

3 Tbsp oyster sauce

1 Tbsp sugar

½ cup cooking wine

½ tsp hot pepper sauce

1 cup chicken broth or water

2 to 3 Tsp dissolved cornstarch

½ tsp sesame oil


1 oz.    Fresh Vietnamese Basil

dash   Sesame Oil




Blanch all of the vegetables in boiling water about 30 to 45 seconds.


Mix sauce ingredients and cook in a wok or frying pan. Keep stirring until it thickens. Then add the Vietnamese Basil and blanched Asian Vegetables. Stir a few seconds then add a few drops of Sesame Oil. Place on plate and serve.

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