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

tofu

🥗Healthier: tempeh

💰Cheaper: firm tofu

Tempeh adds more protein and is less processed.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is plant-based and offers umami flavor.

Cut lotus roots into thin slices after peeling the skin

Slice carrots into thin pieces

Prepare baby corn, either fresh or canned

Peel and separate lily bulbs into petals

Slice celery diagonally

Prepare garlic sprouts, resembling scallions

Add button mushrooms or dry mushrooms

Prepare bamboo shoots, either fresh or from vacuum packs or cans

Use peeled ginkgo nuts

Snap the tips off sweet peas and remove fibrous strings

Mix oyster sauce, light soy sauce, sugar, salt, cornstarch, and water to create a sauce

Boil water in a pot and add carrots, lotus roots, and bamboo shoots; boil for 1.5 minutes

Add sweet peas to boiling water, then drain the vegetables

Saute coarsely chopped garlic over low heat until aromatic

Add celery, bamboo shoots, button mushrooms, and partially cooked vegetables

Add lily bulbs, baby corn, garlic sprouts, and ginkgo nuts

Stir fry the vegetables briefly, then add the pre-constituted sauce

Increase heat to maximum to generate wok aroma

Cook until there is little to no gravy left in the wok

Dish out and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens