Whether you’re in the UK searching for a “courgette (zucchini) stir-fry recipe” or in the US looking for an “easy zucchini stir-fry,” this recipe has you covered!

Why You’ll Love This Recipe

1. Simple Ingredients with Everyday Appeal

Sweetheart cabbage, courgette (zucchini), and tomatoes are staples that are easy to find and store. Perfect for a spur-of-the-moment meal.

2. Quick and Healthy

This recipe is rich in fiber, low in calories, and loaded with vitamins, making it a nutritious option for plant-based meals.

3. Versatile Pairing Options

Serve it with rice, couscous, or grains, or enjoy it as a side dish. Add scrambled eggs or tofu for an extra protein boost.

Ingredients for Sweetheart Cabbage and Courgette (Zucchini) Stir-Fry

How to Cook Sweetheart Cabbage and Courgette (Zucchini) Stir-Fry in 20 Minutes

Preparation Steps

1. Prepare the Sweetheart Cabbage
   Cut the cabbage into bite-sized pieces (about 3×3 cm), wash thoroughly, and pat dry.
2. Slice the Courgette (Zucchini)
   Halve the courgette (zucchini) lengthwise, scoop out the seeded center, and cut into 2–3 cm pieces.
3. Chop the Tomatoes
   Wash and dice the tomatoes into small, bite-sized pieces. Set aside in a bowl.

Cooking Instructions

1. Cook the Sweetheart Cabbage
   Heat a pan on medium-high heat with ½ tsp of cooking oil. Add the cabbage and stir-fry until softened (about 3–4 minutes). Remove from the pan and set aside.
2. Sauté the Courgette (Zucchini) and Tomatoes
   In the same pan, add the courgette (zucchini) and tomatoes. Sprinkle with ⅓ tsp of sugar and salt to taste. Reduce the heat to medium and let the vegetables simmer for 3–4 minutes.
3. Combine and Finish
   Return the cooked cabbage to the pan and mix well. Cook for another 2 minutes to combine flavors.
4. Serve and Enjoy
   Transfer to a serving dish and enjoy as a side or main dish. Pair it with rice, couscous, or a mixed grain blend for a complete meal.

Tips for Customization

• Add Protein: Scrambled eggs, tofu, or even chickpeas work beautifully in this dish.
• Experiment with Flavors: For a sweet and sour twist, add 1 tsp of vinegar or a splash of soy sauce.
• Meal Prep Friendly: Double the recipe and store leftovers for up to 3 days in the fridge.

Why This Dish Works

This recipe showcases the natural sweetness of cabbage and tomatoes, balanced by the courgette (zucchini)’s mild flavor. The sugar adds a hint of caramelized depth, while the quick cooking time preserves the vegetables’ freshness and nutrients.

Perfect for a healthy cabbage stir-fry, this recipe is a great way to enjoy a satisfying plant-based dinner with minimal effort. Whether you’re cooking for yourself or a family, this stir-fry is guaranteed to impress.

Pairing Suggestions

Serve this quick cabbage and tomato stir-fry with:

• Steamed Jasmine Rice for a classic Asian-inspired meal.
• Quinoa or Couscous for a high-protein, fiber-rich option.
• Flatbread or Wraps for a fun, interactive dining experience.

Enjoy this vibrant dish tonight and relish the flavors of fresh, wholesome ingredients. Bon appétit, or as we say in Chinese, 请慢用 (qǐng màn yòng) – enjoy your meal!

Looking for similar recipes?

If you are looking for more vegetable dishes and sides, try some of our other Chinese recipes:

• Super easy carrot and celery stir-fry
• Spicy and flavorful yuxiang aubergine
• Easy and classic Chinese okra salad

Quick and Healthy Sweetheart Cabbage and Courgette (Zucchini) Stir-Fry Recipe

Recipe by LinCourse: SidesCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Looking for a quick and healthy dinner idea? Try this 20-minute sweetheart cabbage stir-fry with courgette (zucchini) and tomatoes. Perfect for vegetarians and vegans, it’s a fiber-rich, sweet, and sour dish that’s easy to make!

Ingredients

• Sweetheart cabbage 1/2 head

• Courgette (zucchini) 1 medium

• Tomatoes 2 medium

• Cooking oil 1/2 teaspoon

• Sugar 1/2 teaspoon

• Salt to taste

Directions

• Preparation
• Cut your sweetheart cabbage into bite-size pieces. Mine are around 3x3cm, but it doesn’t matter, wash thoroughly and leave to dry on the side.
• Wash and open up your courgette. Cut it into long strips, take out the center part where it contains all the seeds, then cut them into bite-size pieces. Again, mine are around 2-3cm, but do what you feel like.
• Now we prepare our tomatoes. Wash them first, then cut them into small bite-size pieces. Leave them in a bowl for later use.
• Cooking
• Heat up the pan at medium-high heat, add ½ tsp cooking oil, wait for it to heat up, and toss the sweetheart cabbage in. Give them a good stir fry until soft. Put them on a plate and set aside.
• Keep your pan at medium-high heat, and add chopped tomatoes and courgette (zucchini) in. Add ⅓ tsp sugar and salt to your taste, turn the heat to medium and let the vegetables simmer for 3-4 minutes.
• Add the cooked sweetheart cabbage back in, give it a good stir, and mix. Let it all cook for another 2 mins.
• Plate and serve.

The post Quick and Healthy Sweetheart Cabbage and Courgette (Zucchini) Stir-Fry Recipe appeared first on Lin's Chinese Kitchen.

Why Carrots and Celery?

There are 3 reasons why I like this dish:

1. The undeniable health benefits of these two vegetables
2. Fresh green and bright orange please the eyes, it is a great color combination to brighten your meal
3. Easy to find, and longer storage time. As two of my household staple vegetables, they are always available in my local supermarkets, and, unlike other leafy greens, they can easily be stored in my fridge for a week if needed

Celery: The Love-Hate Veggie with Hidden Perks

This low-calorie, nutrient-rich veggie is a fantastic source of vitamins A, C, and K, as well as potassium and folate. The high water and fiber content of celery can also aid in digestion and help you stay hydrated. Celery’s antioxidants and anti-inflammatory properties have been linked to better heart health, reduced blood pressure, and a stronger immune system.

If you’re not a fan, fear not! Experiment with celery in a colorful stir-fry with a touch of oriental culinary playfulness, you might just uncover the charm of this perplexing, yet healthful veggie.

Cooked Carrots: Unlocking Tasty Health Perks

Fan of carrots? We all know that these vibrant veggies are a superfood, loaded with vitamins A, C, and K, potassium, fiber, and antioxidants. They’re fantastic for boosting eye health, supporting our immune systems, and keeping our skin glowing.

Now, while we all love munching on crisp, raw carrots, but, guess what? Cooking them takes their health benefits to a whole new level! Yes, you heard me right. When we cook carrots, their tough cellular walls break down, making it easier for us to absorb that precious beta-carotene. This antioxidant is converted into vitamin A, which is essential for our vision, immunity, and overall well-being.

With this recipe, you will have the option to choose your sauce and make this vegan if you prefer. The sauce I chose to use is the classic oyster sauce which is made with oyster extract. However, for the vegan option, you could easier find vegan oyster sauces in the market or online, which are made with mushrooms.

Ingredients for Carrot and Celery Stir Fry

The other brilliant thing about this stir fry is how simple and short the ingredients list is. All you need is the following:

• 250g fresh celery
• 120g carrots
• 1 clove of fresh garlic
• 1 tbsp of oyster sauce (or vegan oyster sauce, or even light soy sauce if you wish)
• Salt to taste

How to Make Carrot and Celery Stir Fry

1. Wash the celery and carrots, peel the carrots
2. Cut the celery stalks on the bias (on the diagonal). Hold your knife diagonally across the celery stalk, and slice. Cutting on the bias gives you a larger piece of celery than simple slices, but still thin enough to use in stir fry recipes
3. Cutting carrots into a parallelogram shape
4. Thinly slice the garlic
5. Heat up your wok or a bigger pot (which would make stir fry easier, without spilling food left and right) 
6. Add half tsp of cooking oil, let the oil heat up
7. Add in the sliced garlic, and let it cook for 30 seconds
8. Add in the carrots first, and cook for 1 min
9. Add in the celery, stir well, and let it cook for a further 2 mins
10. Add 1 tbsp of oyster sauce (or alternatives, vegan oyster sauce/ light soy sauce)
11. Stir well and let it cook for a further 30 seconds 
12. Plate and serve

In conclusion, our quick and healthy celery and carrots stir fry is a delightful, low-calorie dish that not only pleases the eyes with its vibrant colors but also packs a powerful nutritional punch. With options for both vegan and non-vegan palates, this recipe caters to everyone. Whether you’re a fan of celery or a devotee of cooked carrots, this oriental-inspired dish brings out the best in both vegetables. So go ahead, pair it with steamed rice, and even better, cook it together with our Buddha’s Delight (Luo Han Zhai) recipe, and enjoy a wholesome, exotic meal. As we say in Chinese, “您慢用 nín màn yòng!” – please enjoy your meal slowly!

Got Carrots and Celery? Try This Delicious Stir Fry

Recipe by LinCourse: Main, SidesCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

This recipe will show you how to make a quick, healthy and refreshing carrot and celery stir fry that’s perfect for any occasion.

Ingredients

• 250g fresh celery

• 120g carrots

• 1 clove of fresh garlic

• 1 tbsp of oyster sauce (or vegan oyster sauce, or even light soy sauce if you wish)

• Salt to taste

Directions

• Wash the celery and carrots, peel the carrots
• Cut the celery stalks on the bias (on the diagonal). Hold your knife diagonally across the celery stalk, and slice. Cutting on the bias gives you a larger piece of celery than simple slices, but still thin enough to use in stir fry recipes
• Cutting carrots into a parallelogram shape
• Thinly slice the garlic
• Heat up your wok or a bigger pot (which would make stir fry easier, without spilling food left and right)
• Add half tsp of cooking oil, let the oil heat up
• Add in the sliced garlic, and let it cook for 30 seconds
• Add in the carrots first, and cook for 1 min
• Add in the celery, stir well, and let it cook for a further 2 mins
• Add 1 tbsp of oyster sauce (or alternatives, vegan oyster sauce/ light soy sauce)
• Stir well and let it cook for a further 30 seconds
• Plate and serve

The post Got Carrots and Celery? Try This Delicious Stir Fry appeared first on Lin's Chinese Kitchen.

What are the Origins of Kung Pao Chicken?

It is believed that Kung Pao Chicken was created by the Sichuan governor Ding Baozhen in Qing Dynasty. He was a seasoned chef himself and loved eating peanuts and chicken and of course spicy food! When he was working in Shandong, he asked his private chef to alter a local dish called Jiang Pao Chicken (Beanpaste Stir-Fried Chicken 酱爆鸡丁 jiàng bào jī dīng) into a spicy dish cooked with diced chicken, red chillies, and peanuts. This dish was widely spread when he was relocated to Sichuan Province as its governor. 宫保 Gong Bao was the name of his job position, so to commemorate his work during his tenure, people named this dish Gong Bao Ji Ding which later became the famous Kung Pao Chicken in western countries.

Why Make Authentic Kung Pao Chicken?

Many overseas Chinese people including myself, often find that it is hard to find authentic Kung Pao Chicken in the local Chinese restaurants. It seems that they all have their own interpretation of how this dish should taste like. After a long head aching search quest, I finally decided to DIY it at home. And both I and my husband Yanni were quite pleased with the result. We both agree that this version is the closest we have ever tasted here compared to what we used to have in China. So for you all who have tasted the real thing and longing for more.

Now, on to the recipe!

Authentic Kung Pao Chicken (Gong Bao Ji Ding) Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

15

minutes

This authentic recipe shows you how to make a Chinese restaurant favourite, Kung Pao Chicken, known in China as Gong Bao Ji Ding.

Ingredients

• Main Ingredients

• Large chicken breast x 2 (390g)

• Large leek x 1

• Raw peanuts 56g

• Sichuan Red Oil Bean Paste Sauce 1+½ tbsp

• Marinate sauce

• Chinese cooking wine ¼ tsp

• Light soy 2 tsp

• Egg white ½ of a medium-sized egg

• Corn starch ½ tbsp

• Sesame oil ¼ tsp

• Sichuan peppercorn powder 4 shakes

• Sauce

• Chinese dark rice vinegar 2 tbsp

• Sugar 2 tbsp

• Oyster sauce ½ tbsp

• Chinese cooking wine ¼ tsp

• Water 3 tbsp

• Minced garlic x 3 cloves

• Corn starch 1 tbsp

Directions

• To make the chicken breasts juicy we need to marinate them for 20 mins. Dice the chicken breasts.
• Add Chinese cooking wine ¼ tsp, light soy 2 tsp, egg white ½ of a medium-sized egg, corn starch ½ tbsp, sesame oil ¼ tsp, Sichuan peppercorn powder 4 shakes to a big container, add the diced chicken breasts in, gently massage the chicken for 2 mins. Set it aside.
• While we are marinating our chicken, let’s fry the raw peanuts. Set the heat to medium, fry until the peanuts are nicely browned. Over frying will result in a dark colour as well as a bitter taste. If you are not sure, feel free to start with low heat and increase gradually.
• After done, take them out and let them cool.
• Wash and cut the leek into similar sizes as your diced chicken breasts.
• Take a small container, add Chinese dark rice vinegar x 2 tbsp, Sugar x 2 tbsp, Oyster sauce x ½ tbsp, Chinese cooking wine ¼ tsp, water x 3 tbsp, minced garlic x 3 cloves, corn starch x 1 tbsp, mix well and set it aside.
• Heat up your wok and add 2 tsp vegetable oil.
• Stir fry the diced chicken breasts until they are nicely browned.
• Take the chicken breasts out and set them aside.
• Add 1 tsp of vegetable oil to the wok.
• While the oil is still cool, add 1 + ½ tbsp red oil bean paste then keep stirring until you can see visible red oil spreading. (Keep the heat at a lower setting if it is your first time cooking Chinese food.)
• Add in the chopped leek gently and stir fry for a few minutes, until softened.
• Add the stir-fried diced chicken breasts and mix well.
• Add the fried peanuts.
• Gently mix the sauce again and pour in your wok, mix well with the rest of the ingredients. Turn heat to maximum.
• Keep stirring until the sauce is thickened and coated nicely on the rest of the ingredients in the wok.
• Plate and serve.
• Hopefully, the taste of this dish will remind you of your time spent in China. Enjoy! 您慢用(nín màn yòng).

Try It Yourself!

And there you have it! You now know how to make real Chinese Kung Pao Chicken! Give the recipe a go and show us on Instagram how it turned out by tagging us. Be sure to also leave us a comment and if you’re not sure about something, ask any questions below.

The post Authentic Kung Pao Chicken (Gong Bao Ji Ding) Recipe appeared first on Lin's Chinese Kitchen.