Chap Chai (Stir Fry Mixed Vegetables)
This quick and easy version of Chap Chai (Stir Fry Mixed Vegetables) is suitable for every day or festive occasions. Vegetables may vary as desired.
Ingredients
- ½ lb lotus root (peeled and cut into 1/8 inch thick slices) (225g)
- 3.5 oz ginkgo nuts (shelled and peeled) (100g)
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 8 mushrooms (soaked for 30 minutes, drained, and stems removed)
- 1 small carrot (peeled and cut into coins or florets)
- 12 canned baby corn
- 3.5 oz peeled ginkgo nuts (100g)
- 2 tbsp soy sauce
- 1 tbsp Shao Hsing cooking wine
- 6 Napa cabbage leaves (cut into ½ inch thick slices)
- 3 oz snow peas (85g)
- Salt to taste
- 1 tsp cornstarch mixed with ¼ cup (60ml) water
- 1 tsp sesame oil
Instructions
- Bring a small saucepan of water to boil. Add 1 tablespoon vinegar and ¼ tsp salt followed by lotus root. Cook for 2 minutes. Remove lotus root, rinse in cold water, and drain. Set aside.
- Discard water from saucepan. Fill with fresh water and bring it to a boil. Add ginkgo nuts and cook for 5 minutes. Remove and drain. Set aside.
- Heat vegetable oil in a wok or large fry pan. Add mince garlic. Stir fry for 20 seconds. Add mushroom caps and carrots. Stir fry for 2 minutes.
- Add baby corn, gingko nuts, and cooked lotus root. Stir fry for 2 minutes.
- Add soy sauce and Shao Hsing rice wine and continue to cook for another 2 minutes.
- Add Napa cabbage and snow peas. Stir fry for 2 more minutes.
- Season with salt. Pour in corn starch mixture and allow sauce to thicken. Turn off stove and drizzle sesame oil over vegetables.
- Remove and serve immediately.
Nutrition
Calories: 199kcal
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