This copycat Panda Express Mixed Vegetables feature a medley of broccoli, zucchini, carrots, string beans, and cabbage, perfectly complementing any of homemade Panda Express entrees. Add a healthy and flavorful touch to your meal with this delicious vegetable side dish.
Easy Mixed Veggies
This copycat Panda Express Mixed Veggies Recipe: Healthier, Cheaper, and Just as Delicious! Indulge in the fantastic flavors of this dish that rivals the original and brings an added bonus: it's healthier and more affordable than take-out. Whether you're looking for a fabulous vegetarian side dish or a satisfying meatless main, this recipe has got you covered. Plus, it's ready in under 30 minutes from prep to table, making it a perfect choice for a quick and tasty meal.
What's in Panda Express Mixed Veggies?
- Chicken Broth: You can use homemade chicken broth or opt for store-bought bouillon cubes or granules to make the broth.
- Broccoli Florets: Fresh broccoli florets work best for this recipe. You can also use frozen broccoli florets, but make sure to thaw them before adding to the pot.
- Zucchini: Look for medium-sized zucchini that are firm and free from blemishes. Cut it into half moon slices.
- Carrots: Choose fresh carrots and peel them before slicing. You can also use pre-cut carrot sticks if you prefer.
- String Beans: Select fresh string beans and trim the ends. If needed, you can substitute with frozen string beans, but make sure to thaw them before cooking.
- Cabbage: Use fresh green cabbage and cut it into roughly 2-inch pieces.
- Soy Sauce: Soy sauce is optional but can be added to enhance the flavor of the mixed veggies. Choose low-sodium soy sauce if you are watching your sodium intake.
- Sesame Seeds: Sprinkle as a garnish for added texture and flavor. Toasted sesame seeds will bring out a richer aroma.
How to Make Panda Express Mixed Vegetables
Wash and slice the veggies.
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.
Bring the chicken broth to a gentle boil. Add the prepared vegetables into the steamer basket and cover it. Steam for approximately 5 minutes. Be cautious not to over-steam, as they may become mushy and lose their texture.
Once the mixed vegetables are done, remove the steamer basket and serve them immediately. Season with soy sauce, salt, and pepper. For an added touch, garnish the dish with sesame seeds when serving.
For the wok-fried method, bring a pot large enough to accommodate the vegetables to a gentle boil. Add the vegetables and boil them for 1 minute, then drain.
Meanwhile, heat a wok or a large skillet over high heat and add approximately a tablespoon of cooking oil. If desired, add minced or crushed garlic and ginger, and stir-fry them for about 1 minute until they become fragrant. Once the aromatics are ready, add the drained vegetables into the wok and continue stir-frying.
Season with soy sauce, salt, and pepper. Wok fry the vegetables for approximately 2-3 minutes, or until tender.
Once the vegetables are cooked to your liking, remove from the heat and serve immediately. For an extra touch, garnish with sesame seeds if desired.
Tips
- Choose fresh and vibrant vegetables: Opt for fresh and vibrant vegetables to achieve the best flavor and texture. Look for crisp broccoli, firm zucchini, vibrant carrots, and tender string beans and cabbage.
- Adjust cooking time: The steaming method results in slightly more tender vegetables, while the wok-frying method offers a slightly crispier texture. Adjust the cooking time according to your preference to achieve the desired level of tenderness.
- Add minced garlic and ginger for extra flavor: To enhance the flavors of the dish, consider adding minced garlic and ginger during the wok-frying process. These aromatic ingredients add depth and a delightful fragrance.
- Serve immediately: For the best taste and texture, serve the vegetables immediately after cooking. This ensures that they retain their freshness and vibrant colors.
Recipe Variations and Substitutions
- Spicy Stir-Fried Mixed Veggies: Add some heat by adding sliced red chili peppers or crushed red pepper flakes. Stir-fry the vegetables with a drizzle of sesame oil for an extra kick.
- Garlic Butter Mixed Veggies: Enhance the flavor profile of the dish by sautéing the mixed vegetables in a combination of minced garlic and melted butter. The garlic butter adds richness and a savory taste to the vegetables.
- Teriyaki Glazed Mixed Veggies: Give your mixed vegetables a sweet and tangy twist by tossing them in a homemade teriyaki sauce. Combine soy sauce, honey, ginger, and garlic to create the glaze, and stir-fry the vegetables until they are coated and caramelized.
- Asian-Inspired Mixed Veggies: Experiment with Asian flavors by adding ingredients like soy sauce, sesame oil, rice vinegar, and a touch of honey.
- Sesame Ginger Mixed Veggies: Infuse them with the bold flavors of sesame and ginger. Create a dressing using toasted sesame oil, fresh ginger, soy sauce, and a splash of rice vinegar. Toss the vegetables with the dressing and garnish with toasted sesame seeds.
- Roasted Mixed Veggies: For a different texture and flavor profile, consider roasting them in the oven. Toss the vegetables in olive oil, sprinkle with your favorite seasonings, and roast at a high temperature until they are caramelized and tender.
- Mediterranean Mixed Veggies: Take inspiration from Mediterranean cuisine by adding ingredients like sun-dried tomatoes, olives, feta cheese, and a drizzle of balsamic glaze. This variation adds a burst of Mediterranean flavors.
Storage
- Refrigeration: Transfer to an airtight container or a resealable plastic bag. Make sure the vegetables have cooled down to room temperature before storing them in the refrigerator. They can last for up to 3-4 days. However, for the best quality and taste, we recommend to consume them within 2-3 days.
- Freeze: Place the cooled vegetables in a freezer-safe container or freezer bags, making sure to remove as much air as possible to prevent freezer burn. Label the container with the date and freeze. Frozen mixed vegetables can typically last for up to 3-4 months.
Reheating
When ready to enjoy the leftovers, you can reheat the mixed vegetables using various methods. One option is to steam them again by placing them in a steamer basket over boiling water for a few minutes until heated through. Alternatively, you can reheat them in a microwave-safe dish with a splash of water, covering it with a microwave-safe lid or microwave-safe wrap and heating on high in 30-second intervals until warm.
More Delicious Panda Express Recipes
Panda Express Broccoli Beef-Tender beef strips stir-fried with fresh broccoli in a flavorful savory sauce, this copycat recipe is a crowd-pleasing dish that you can easily make at home.
Panda Express String Bean Chicken-Enjoy the perfect balance of textures and flavors in this Chinese-inspired recipe that will impress your family and friends.
Teriyaki Chicken Panda Express-Tender and juicy chicken glazed in a sweet and savory teriyaki sauce.
Panda Express Shanghai Angus Steak -This copycat recipe brings you tender slices of Angus steak, stir-fried with a savory sauce, onions, and asparagus. It's a delicious and satisfying dish that's perfect for a weeknight dinner or when you're craving some Asian-inspired flavors.
Panda Express Mushroom Chicken Copycat-Tender chicken pieces stir-fried with fresh mushrooms and a savory sauce, creating a satisfying and flavorful meal.
Panda Express Black Pepper Chicken-Elevate your Asian-inspired cooking with this irresistible Panda Express Black Pepper Chicken recipe.
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Panda Express Mixed Vegetables ( Mixed Veggies)
Ingredients
- 2 cups chicken broth or use bouillon
- 2 cups broccoli florets
- 1 medium zucchini cut in half lengthwise, and then sliced into half-moon pieces that are approximately ¼ to ½ inch thick
- 1 cup carrots peeled and cut into ½ inch half-moon pieces
- ½ pound string beans washed and trimmed (about 1 ½ cups)
- ¼ medium cabbage washed and cut into roughly 2 inch pieces (about 2 cups)
- Salt and ground black pepper to taste
- Soy sauce optional
- Sesame seeds optional
Instructions
- To steam the vegetables, Add the chicken broth or water with bouillon to a large pot with a steamer basket and bring it to a gentle boil over medium-high heat. Arrange the prepared vegetables in the steamer basket, cover the pot, and reduce the heat. Allow the vegetables to steam for approximately 5 minutes.
- Once done, carefully remove the steamer basket and serve the vegetables immediately. Season to taste and if desired, drizzle with soy sauce and garnish with sesame seeds.
- For wok-fried vegetables, heat a large stock pot with water until it reaches a low boil over medium-high heat. Add the prepared vegetables to the boiling water and cook for 1 minute.
- Using a strainer, transfer the vegetables to a hot wok with 1 tablespoon of cooking oil. If desired, add minced garlic and ginger to the wok for extra flavor. Stir-fry the vegetables, then season with soy sauce, salt, and pepper. Once done, remove from heat and serve immediately. For an optional touch, garnish with sesame seeds.
Notes
Nutrition
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Daniel says
A great way to get more veggies into my meals! I’ll be making this regularly.
Tatiana says
Love that, Daniel! A tasty way to eat more veggies is always a win!