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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Superfast Braised Chinese Vegetables

Want a filling and satisfying meal that does not need meat or other protein? This recipe fills the bill. Quickly braising the vegetables keeps them vibrantly colored and flavorful.


For 4 Serving(s)


  • 3/4 cup(s) chicken broth
  • 2 teaspoon(s) cornstarch
  • 2 teaspoon(s) oyster sauce
  • 1/2 teaspoon(s) brown sugar
  • 1/2 teaspoon(s) black pepper
  • 1/4 teaspoon(s) dried ginger
  • 1 tablespoon(s) vegetable oil
  • 8 ounce(s) fresh broccoli florets
  • 4 ounce(s) fresh mushrooms, sliced
  • 1 (8-ounce)can bamboo shoots, drained
  • 1/2 (15-ounce)can baby corn, drained
  • 1/2 cooked, sliced carrots

Superfast Braised Chinese Vegetables Directions

  1. In a bowl, whisk together chicken broth, cornstarch, oyster sauce, brown sugar, pepper and ginger; set aside. Heat oil in a large skillet over high heat. When oil is shimmering, add broccoli and stir-fry for 2 minutes. Add mushrooms, bamboo shoots, corn and carrots and stir an additional 3 minutes. Pour chicken broth mixture into skillet and cook 2 minutes, or until vegetables are evenly coated and the dish is hot and bubbling. Immediately remove from heat to serve hot.