Panda Express Steamed Vegetables Recipe
Teodosio Shepperd
I've included two methods of preparation below: the super easy steamed vegetables method, and the reportedly closer-to-panda method of boiling the vegetables briefly before tossing them in the wok. Both are super easy and quick, but the steamed method is more hands free to prepare the rest of your meal ( and keep your wok free for entrees ).
Bring the chicken broth to a low rolling boil, then add the prepared vegetables into the steamer basket. Cover and steam for 5 minutes. The vegetables should be tender enough to fork, but if steamed too long they will get mushy and fall apart!
There are so many easy, delicious Panda Express recipes to serve these mixed vegetables with! Check out my Panda Express Recipes index page to see every Panda Express copycat recipe here on the blog!
Super Greens is a simple, healthy side dish, a fresh feel-good copycat recipe from Panda Express. With broccoli, cabbage, and kale steamed until crisp-tender, then tossed in a light garlic-ginger sauce that's savory yet bright, this promises to be on regular menu rotation!
If you like these Panda Express power greens, my Taiwanese cabbage recipe and garlicky Chinese broccoli recipe are two authentic side dishes that are loaded with delicious fresh flavors, I highly recommend you give them a try! My hibachi vegetables is another restaurant copycat dish worth checking out!
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.
I haven't had panda express before up until about a month ago and I've been eating nothing but it since. Lost 20 lbs eating there instead of regular fast food. I always get the super greens with honey sesame chicken or teriyaki chicken. The thing is I can't get enough of the vegetables, does anyone know how they're cooked, or how to do so? Thanks!
This was obviously inspired by the super greens vegetables from Panda Express's Menu , and pairs well with any of our amazing entree recipes. When you make it at home you can have the piece of mind of knowing you control all the variables for cleansliness and safety.
Remove the vegetables from the steamer and allow any excess water to drain off them. In a large Skillet or wok, on medium-high heat, heat a tablespoon or 2 of oil and stir-fry the steamed veggies with the salt, starch and soup base until the starch has coated the veggies allowing them to be slightly crisp around the edges.
For the steamed vegetables method, place a large pot on medium-high heat with the chicken stock and steamer basket. To enhance the flavor, we recommend using a Knorr chicken bouillon cube or Better Than Bouillon instead of store-bought chicken broth or stock from a jar. This will provide a richer taste to your dish.
These Panda Express Chow Mein come together in under 20 minutes and, in my opinion, are SO much better than the original! The simple vegetables are wok-fried along with the chow mein noodles and lightly coated in a sweet and savory sauce! I hope you enjoy this recipe for my Panda Express Chow Mein.
SUCCESS IS IN THE PREP!
Once you start cooking, this recipe will come together very quickly. The key to pulling this off successfully is having all of your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, noodles, and vegetables ready and easily accessible during the cooking process.
Hi Sally. As you said, you like to ad-lib your recipes, so I'm hoping you ca forgive me for not following your recipe exactly, but instead using it a a guide, a base if you will. I woke up at 12:30 am, so running to the store wasn't an option. I had some leftover rice in the fridge to find a use for, and I love fried rice. I didn't have peas & carrots, but I had some steamed broccoli, so there was my veggie, and I had some leftover shrimp scampi. Again, 12:30am, I wasn't going out in search of peas & carrots. I used some of the scampi oil with olive oil for the eggs, and cut the shrimp into 3/4 inch slices. Thank you for making my first attempt at fried rice a success.
This recipe has two types of vegetables; mushrooms and zucchini. I love this combination, especially since squash and fungi are available year-round. Slice the green zucchini into 1/2-inch thick pieces. Half-moon shapes cook faster than rounds.
When walking up to order, the first food options to choose from are rice or chow mein. Opt for steamed brown rice, which has beneficial nutrients not found in steamed white rice. It also comes without the unnecessary fat and calories found in fried rice and chow mein. However, if you really want to go into full-on health mode, skip it all together and ask for steamed vegetables.
Loved it! And such an easy recipe! I must have had a small head of cauliflower as I had way too much sauce, but will use the leftover sauce to dip my tofu in, serve or rice or pour over any combination of other vegetables.
This recipe was tasty, but most of the images you use is NOT what the finished plate looks like , the video shows more closely of what it looks like. I will use the sauce for other vegetables as well. Thank you for sharing this recipe
Two middle-aged women place identical orders: a kid's meal each, with half brown rice, half steamed vegetables, and grilled chicken. They explain that they prefer the child-sized portions because they have less carbs.
It is essentially a stir fry dish that you can serve with white or brown steamed or cooked rice. You can get creative and try it with fried rice, fried noodles, quinoa, cauliflower rice, or even sweet potato rice. Even mixed vegetables like broccoli or asparagus go great with this recipe. We sprinkled them with chopped green onions and sesame seeds. And garnished it with some extra orange zest.
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