Vegetable Stir Fry and Sauce Recipe
Shūcài Fān Chǎo Jiàng
Vegetable Stir Fry Sauce
-AND-
Shūcài Fān Chǎo
Simple Vegetable Stir Fry
Submitted By: Taz
Shūcài Fān Chǎo Jiàng:
Ingredients:
3 cloves Fresh Garlic (Dàsuàn) - grated into a paste
¼ inch piece Fresh Ginger (Jiāng) - grated into a paste
½ Cup Low Sodium Vegetable Broth (Shūcài Tāng)
¼ Cup Shaoxing Rice Wine
¼ Cup Oyster Sauce (Háoyóu)*
3 Tbs Light Soy Sauce (Shēng Chōu)
3 Tbs Dark Soy Sauce (Lǎo Chōu)
3 Tbs Cornstarch (Yùmǐ Diànfěn)
2 Tbs Toasted Sesame Oil (Zhīmayóu)
1 Tbs Honey (Mì Táng)*
Preparation:
- Whisk the cornstarch into the vegetable broth until fully dissolved
- Transfer to a 1 pint airtight container (a mason jar works well for this) with a tight fitting lid and add the remaining ingredients - Shake well until everything is well incorporated
- Use immediately (apx 1 cup of sauce to apx 1 lb of vegetables) to prepare any stir fry (especially vegetable stir fry) -OR- Store in the refrigerator for up to 30 days
*
To make sauce vegan friendly, substitute Hoisen sauce (Hǎixiān Jiàng) for the oyster sauce and
granulated sugar (Táng), for the honey
Shūcài Fān Chǎo:
Ingredients:
1 Cup Vegetable Stir Fry Sauce (Shūcài Fān Chǎo Jiàng)
4 cloves Fresh Garlic (Dàsuàn) - minced
¼ inch piece Fresh Ginger (Jiāng) - minced
8 oz [Western] Broccoli (Xīlán)** - cut into small florets
2 Green Onions (Cōng) - cut into 1-2 inch pieces
2 Large Stalks Celery (Qíncài) - cut diagonally into 1 inch pieces
1 Medium Carrot (Húluóbo) - sliced thin
6 Shiitake Mushrooms (Xiānggū) - sliced thin
½ Red Bell Pepper (Hóng Shìzijiāo) - cut into thin strips and halved
½ Green Bell Pepper (Lǜsè Shìzijiāo) - cut into thin strips and halved
2 Cups Snow Peas (Hélándòu) - stems removed
4 Tbs Oil - can use peanut, vegetable, or canola oil
Ground White Pepper (Bái hújiāo) to taste
Preparation:
- Heat oil in a wok over high heat until just smoking - Add garlic and give it a quick stir - Add ginger and stir fry until fragrant (apx 15-20 seconds) - Add both bell peppers and stir fry for 1 minute - Add remaining vegetables and continue to stir fry for 1 minute
- Add the stir fry sauce and continue to stir fry for an additional 2-3 minutes to thicken the sauce - Add ground white pepper to taste and stir to combine
- Plate and serve immediately along with steamed rice
** For a 'more authentic' Chinese sir fry, substitute Chinese Broccoli (Gai Lan) -OR- Chinese
Flowering Cabbage (Choy Sum
/
Cài xīn) - cut into 2-3 inch pieces
