Panda Express Mixed Veggies (Copycat)

Panda Express Mixed Veggies is a mix of broccoli, zucchini, carrots, string beans and cabbage steamed in chicken stock for added flavor.

Panda Express Mixed Veggies is a mix of broccoli, zucchini, carrots, string beans and cabbage steamed in chicken stock for added flavor.

Panda Express Mixed Veggies may not be the most exciting thing on the menu (woohoo….steamed veggies? whomp whomp!) but they are fantastic in their own right. Why you ask?

  • They don’t taste like regular steamed veggies thanks to the delicious stock they’re steamed with.
  • They are fresh cut and still crisp tender.
  • No fat. And to be honest when you’ve got Orange Chicken and Beijing Beef on your plate you’re going to need more than diet soda to counteract those menu choices!

So what makes these vegetables so special? Well aside from the stock they’re cooked in, the ease of making them by using a simple steamer basket is enough to consider this recipe a keeper. Plus with just the hint of the chicken stock flavor they are a great option to “bulk” up your plate of food for almost no calories.

Panda tends to use a variety of vegetables, but the last few times I ordered I’ve taken note on the ingredients in the Panda Express Mixed Veggies option and they’ve consistently included what the menu description states. I have also seen celery from time to time, but perhaps the cook who was making Chow Mein had some extra celery left and tossed it in with the veggies.

Back to our long running list of recipes from Panda express and we’re almost to the launch of the Panda Express Copycat Recipes E-book (free to subscribers! a more robust paid option to with shopping lists and nutrition facts)

There have been a heck of a lot of copycat recipes, including some Panda Express recipes including:

Panda Express Mixed Veggies is a mix of broccoli, zucchini, carrots, string beans and cabbage steamed in chicken stock for added flavor.

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Panda Express Mixed Veggies (Copycat)

Panda Express Mixed Veggies is a mix of broccoli, zucchini, carrots, string beans and cabbage steamed in chicken stock for added flavor.
Yield 6 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Chinese
Author Sabrina Snyder

Ingredients
 

  • 2 cups chicken stock
  • 1 cup broccoli florets
  • 1 medium zucchini , sliced into ½ inch sliced and cut into half circles
  • 1 cup carrots , peeled and cut into 1-inch pieces
  • 1/2 pound string beans , trimmed
  • 1/4 head cabbage , cut into 2 inch pieces
  • sesame seeds , optional
  • salt or soy sauce , optional

Instructions

  • Heat the stock in a pot and fit a steamer basket into the pot.
  • Add the vegetables and bring the stock to a boil on medium-high heat.
  • Reduce the heat to low, cover and cook for 5 minutes.
  • Remove the basket and serve.
  • Add salt or soy sauce to taste if you'd like.

Nutrition

Calories: 69kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Cholesterol: 2mg | Sodium: 145mg | Potassium: 429mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4020IU | Vitamin C: 39.3mg | Calcium: 51mg | Iron: 1mg
Keyword: Panda Express Mixed Veggies (Copycat), Panda Express recipes

Panda Express Mixed Veggies is a mix of broccoli, zucchini, carrots, string beans and cabbage steamed in chicken stock for added flavor.

 

Panda Express Mixed Veggies is a mix of broccoli, zucchini, carrots, string beans and cabbage steamed in chicken stock for added flavor.
Panda Express Mixed Veggies is a mix of broccoli, zucchini, carrots, string beans and cabbage steamed in chicken stock for added flavor.
Panda Express Mixed Veggies is a mix of broccoli, zucchini, carrots, string beans and cabbage steamed in chicken stock for added flavor.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I love this recipe. Have you tried freezing it? I have a garden and I would like to try making a big batch and freezing it. I don’t want it to turn to mush though. Any suggestions?

    1. I have a recipe for egg rolls but not a copycat for Panda Express. I can add it to my list to research. Thanks!

  2. Hi Sabrina, it’s my first time visiting yor blog. I’m loving everything I see. I plan on trying 2 recipes very soon. I do have one challenge with 2 ingredients found in Chinese cooking. A family member has a food sensitivity to sesame oil and soy sauce. Are there any substitutes? Or can make one of these items at home – like the soy sauce? I’m also interested in a lemon chicken and crispy chicken recipe.
    Thanks so much for your help, ann.

    1. There are substitutions but using anything else will change the flavor. You can use any light oil to substitute for the seasame oil and mix a bit of water with worchestershire sauce for the the soy sauce. Hope this helps. Enjoy!

  3. Sabrina, this looks like a great recipe & may even get my grandkids to eat their vegetables!
    Am anxious to try your Beef Chow Fun, just need to get the rice noodles & Shaoxing wine–is that like rice wine?
    Also, would love to have your Panda Express Copycat Recipes E-book.
    Thanks for all your great recipes–keep up the good work!
    Sharon

  4. Very nice! I could make a meal out of this, but my family would love this if I added in some leftover chicken, which I plan to do. Healthy & delicious.

  5. Actually, if you read the Panda Express nutrition page you’ll see that they use milk in their veggies. I know because I’m vegan and found out I cannot eat panda express’s veggies ?

    1. Brooke,
      I actually inquired about that. They would not tell me where the milk product comes from or how it is used. I watched the cook make it in the restaurant too, didn’t see any indication of it. My only thoughts are somewhere in their broth there is something with milk, but even the broth looked clear. Would love if anyone else here works for Panda and can enlighten us.

      1. Well, we’ll never know now. In my area, they ditched these veggies as a side dish. It’s the only side dish I can really have there. And it’s always been really delicious, however they make it.

        They’ve replaced these veggies with some “super greens” gimmick, consisting of broccoli, cabbage, and… kale. I absolutely can’t stand kale—it tastes like rubberized plastic to me. They also added a bunch of salt to the “super greens”, which is another downer, even if I liked kale.

        Very disappointing, Panda! But thanks for this recipe.

    2. CAN U PLEASE GIVE ME SOME THINGS OR A LIST OF VEGAN..MY DOCTOR SAID I NEED TO CHANGE MY DIET..AND I AM LOST DONT KNOW WHAT TO EAT…COULD U HELP ME..THANKS..

  6. i’m wondering if I could make these today and then just put them in the microwave for lunch and dinner tomorrow. Any thoughts? I’m on a pretty strict diet and these veggies are excellent, but I need two cups at lunch. I’m in the office but I do have a microwave .

    1. Adam, if you cover them with a moist paper towel and reheat gently in the microwave, it should reheat just fine.

  7. I love that these are cooked in chicken stock for so much added flavor! They look delicious!

  8. So clever to steam these veggies in chicken stock! I am going to have to remember that trick. 😉

  9. I love steamed veggies so this recipe would be right up my alley. Nothing beats perfectly cooked vegetables.

  10. You are slowly but surely giving me absolutely no reason to ever go to Panda Express again, and I love it!

  11. So pretty & fresh looking! Love so much that there is no fat in this dish! I think the original might be the opposite 😉

  12. Darn, Girl: I know where to come when I actually get around to trying Panda Express! Until then, I can enjoy these copycat recipes (and don’t knock these veggies, they look amazing!)

  13. Quick and healthy sounds perfect to me! Love the idea of adding broth to the veggies – sounds like that little extra goes a long way!