Chap Chye 快炒什锦菜 (how to stir fry delicious crunchy vegetables)

This Chap Chye stir-fry recipe ( 炒杂菜/ 快炒什锦菜/chap choy) is an attractive vegetable stir-fry popular in every Chinese household. It is multi-colored, tender-crisp, and is a combination of vegetables with different texture and flavor.

The word chap chye is the direct verbatim translation of two characters 杂菜, which means mixed vegetables. The recipe is not fixed. Many home cooks use any available vegetables for cooking up a meal at any time.

This video uses a set of vegetables that are mainly crunchy and tender-crisp and added some mushrooms and ginkgo nuts to deliver a well-balanced texture and color. This combination is frequently used in a Chinese dish called lotus stir-fry 清炒莲藕. I use less lotus root in this recipe and include different components to make it more colorful, flavorful, and with various shapes and textures.

Recipe:
(Please refer to the blog post for more information: https://tasteasianfood.com/chap-chye )
Ingredients
Main ingredients (A)
300g (1 oz) lotus root, cut into thin slices
70g (2oz) carrot, cut into slices
80g (2.5 oz) baby corn, cut into short sections
4 lily bulbs, loosen the petals
1/2 (40g) stalk celery, cut into slices
2 stalks garlic sprouts, cut into one-inch sections
4 button mushrooms
60g (2oz) bamboo shoot
30g (1 oz) ginkgo nut
90g (3oz) snow peas, remove the fibrous strings
Seasonings (B)
1 tbsp of oyster sauce (or the mushroom extract of vegetarian)
2 tsp of soy sauce
1 tsp of sugar
1/2 tsp of sugar
1 tsp of cornstarch
5 tbsp of water
Other ingredients (C)
1 tbsp coarsely chopped garlic
2 tbsp cooking oil for stir-frying

Method:
Prepare the vegetables
Get ready all the vegetables in A and cut according to the short direction in the ingredient section.
Blanch the lotus root, carrot, bamboo shoot in boiling water for 2 minutes, add the sweet peas, and wait until the water comes to a boil again. Drain and set aside.
Cut the blanched bamboo shoot into slices
Stir-frying
Saute the chopped garlic in oil until aromatic.
Add all the ingredients in A into the wok one by one, flip and mix until they are all heated up.
Mix all the ingredients in B, and add to the vegetables.
Stir fry over high heat until the gravy is thickened and is about to dry.

#ChapChye # 炒杂菜 #快炒什锦菜 #chapchoy

===============================================

Website: http://tasteasianfood.com/
  / tasteofasianfood  
  / kwankapang  
https://plus.google.com/u/0/115952786...
  / kwankapang