Vegetable stir fry – How to prepare in four easy steps (with in-depth explanation)

Vegetable stir-fry is a quick and easy Chinese dish.

In this video, I want to explain how to prepare Chinese vegetable stir fry in detail.

Recipe at:

Your lustrous, gorgeous vegetable stir fry with remarkable texture will knock your socks off. You will recognize immediately the ineffable taste that you are familiar with at the Chinese restaurant.

This step-by-step guide will show you all the nitty-gritty of how to prepare Chinese vegetable stir fry, and deal with the fundamental that goes to Chinese vegetables stir fry in particular.




Sound effect credits:

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Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (

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Cherry Chapstick says:

New subscriber here. I want to master this food. I love it!

simply me says:

Thank you for sharing your technique

Janet Wells says:

Ok, it was my fault. I missed it. Ooppps!

Sarita Sharma says:

Hi , can you teach the recipe of cabbage in curry and mock meat recipes .

Thar Chandran says:

Hi there, sir, I just tried your recipe (with some changes as I can’t take oyster sauce and cornstarch) and it’s very delicious. The ginger really adds a new depth to the dish, and blanching the vegetables helps with the cooking too. Thank you for sharing with us. Have a great week!

Cynims Godia says:

Thank you.

cyndeewi says:

I see the ingredients but how much of each?

John Helen says:

Tofu recipe

Heena Chheda says:

Sir, I have a quiry that what is oysteich sauce that u use in this recipe?

Jane Doe says:

I love Chinese food. Ive found Guyana Chinese food the best so far. (I compared food from Barbados, T&T, USA, UK, Spain, Czech and France).

Geemama Mamas says:


Sharon Dwyer says:

Looks lovely. Thank you for sharing

Urbanite Urbanizer says:

Thank you for this!! You explain it so well!

genie121 says:

My local Chinese charge £3.50 for this dish for a small portion. So I decided to beat them to it and make it at home!

Gloria Santos says:

Next time put the exact measurement for making the sauce

Ria Karnad says:

Very nicely explained. Look forward to more of VEGETARIAN varieties in your future uploads.

shazz n Edwards says:

Looks good. I love it.

saratu atsadu says:

Very simple and engaging. Thanks

venkat Raman S. says:

Your accent is a bit difficult to understand. It would help, very much, if you could add english subtitles,please.

Auntie Bev's says:

Excellent video with clearly explained instructions! Well done. Thanks for sharing.

Luxe Crystal says:

Can I replace oyster sauce with hoisin sauce?

V.j LATCHMAN says:

Very wel explain and clearly seen thank you very much love to do vegetables.

Janet Wells says:

Did I miss something? What happened to the sugar?

Jade Padilla says:

Why don’t you show the measurements for the sauce, you well explained how to cook it but you didn’t even teach the measurements. Pathetic

Cherry Chapstick says:

Hi. I bought a large bag of the frozen veggies. A sweet n spicy sauce. A Kung Poi sauce. And frozen chicken thighs. I want this with noodles but I don’t know if I bought the right stuff. No suggestions on the Kung Pow jar. Help

000000 000000 says:

Poor demonstration due to the fact he did not give measurements or sugar salts white pepper and other things.

Dobbs Mill says:

I rike wegetable sturfwy!

Shernaz Sharma says:

Great explanation alongwith cooking! I’l def change thr sauce part coz i want it to be 100% healthy! So for me, health is beyond taste!

Jayarani Michael says:

All food are nice and tasty, so don’t be proud

Sankalp Damele says:

Great video. Thanks a lot. A lot of people recommend adding the vegetables in cold water after blanching to stop the internal cooking process. But I see you haven’t done that. Would that make any difference?

Loner Gizmo says:

Thanks need more veggie recipes

ilk d says:

Thanks great. Will try. I love chinese food and chinese people,from india

A Lopez says:

Thank you for your video. Loved the slow step by step directions. Now I have to buy the vegetables so I can finally make Chinese vegetable stir.

Mashfika Tashnim says:

Very clear explanation. Loved it.

Shyamal Kumar Ganguly says:

A new lesson for me. Well done. Please carry on.

John Swon says:

You talk too much

Kumkum Shaw says:

Thank you for sharing valuable tips.

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