Shanghainese Vegetable Stir Fry with Black Vinegar Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant medley of fresh vegetables quickly stir-fried and finished with a tangy black vinegar glaze typical of Shanghai flavors. This chinese-inspired vegetarian ready in about 20 minutes pairs bok choy, chopped, snow peas, trimmed, medium carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
  2. Step 2: Add 2 cups chopped bok choy, 1 cup snow peas, 1 medium julienned carrot, and 1 cup sliced shiitake mushrooms to the wok; stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
  3. Step 3: In a small bowl, mix 2 tbsp black vinegar, 1 tbsp light soy sauce, 1 tsp sugar, 1 tsp cornstarch, and 3 tbsp water until smooth.
  4. Step 4: Pour the black vinegar mixture over the vegetables and stir continuously for 1-2 minutes until the sauce thickens and evenly coats the vegetables.
  5. Step 5: Remove from heat and serve immediately as a fresh, tangy vegetable side dish.

Frequently asked questions

How long does Shanghainese Vegetable Stir Fry with Black Vinegar Glaze take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shanghainese Vegetable Stir Fry with Black Vinegar Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bok choy, chopped from drying out.

Can I substitute ingredients in Shanghainese Vegetable Stir Fry with Black Vinegar Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shanghainese Vegetable Stir Fry with Black Vinegar Glaze for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shanghainese Vegetable Stir Fry with Black Vinegar Glaze?

Chinese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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