Ten Tasty Vegetables – Shi Ziang Cai Recipe

RatingDifficultyBeginner

Ten Tasty Vegetables - Shi Ziang Cai is a dish consisting of ten different vegetables, all of which are stir-fried together. The vegetables used in this dish can vary, but typically include leafy greens, mushrooms, and root vegetables. This dish is typically served with rice.

Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins
TweetSave
 1 c carrots, shredded
 ½ c Nami dried black mushrooms
 1 c white Chinese turnip
 ½ c Cloud Ear dried fungus
 1 c white Chinese celery
 ½ c dried lily flowers
 8 ea pieces soy spiced beancurd
 2 oz bean thread noodles, soaked
 3 c soybean sprouts, NOT mung
 1 ts salt (to taste)
 4 ea green onions, shredded
 8 tb peanut oil for stir-frying


1

white Chinese turnip, shreddedwhite Chinese celery, shreddedNami dried black mushrooms, soaked

2

Shred onions, greens

3

Rinse, then soak in hot water:enough mushrooms, fungus and lilyflowers to give specified amounts.

4

Shred mushrooms, chop fungus.

5

Soakbean thread noodles.

6

Bean thread noodles are important because theysoak up excess moisture from other vegetables.

7

Vegetables should bemoist but not soggy or watery after stir-frying.

8

Stir-frying:Stir-fry fresh vegetables separately with about 1tablespoon oil for each, in hot wok.

9

Add salt to taste.

10

Drain offexcess water, reserve.

11

(Soybean sprouts should be cooked until theyare slightly charred for fullest flavor.

12

) To stir-fry dried soakedingredients, begin with hot wok, add 2-3 tablespoons oil, then addmushroom, fungus

13

Stir-fry green onions, add all otheringredients to them, including noodles.

14

Allow dish to cool beforeserving.

15

NOTE:Fresh or canned bamboo shoot may be substituted for anyvegetable.

16

Seaweed may be used instead of some of the fungus.

17

Serves 4 .

CategoryCuisineTags

Ingredients

 1 c carrots, shredded
 ½ c Nami dried black mushrooms
 1 c white Chinese turnip
 ½ c Cloud Ear dried fungus
 1 c white Chinese celery
 ½ c dried lily flowers
 8 ea pieces soy spiced beancurd
 2 oz bean thread noodles, soaked
 3 c soybean sprouts, NOT mung
 1 ts salt (to taste)
 4 ea green onions, shredded
 8 tb peanut oil for stir-frying

Directions

1

white Chinese turnip, shreddedwhite Chinese celery, shreddedNami dried black mushrooms, soaked

2

Shred onions, greens

3

Rinse, then soak in hot water:enough mushrooms, fungus and lilyflowers to give specified amounts.

4

Shred mushrooms, chop fungus.

5

Soakbean thread noodles.

6

Bean thread noodles are important because theysoak up excess moisture from other vegetables.

7

Vegetables should bemoist but not soggy or watery after stir-frying.

8

Stir-frying:Stir-fry fresh vegetables separately with about 1tablespoon oil for each, in hot wok.

9

Add salt to taste.

10

Drain offexcess water, reserve.

11

(Soybean sprouts should be cooked until theyare slightly charred for fullest flavor.

12

) To stir-fry dried soakedingredients, begin with hot wok, add 2-3 tablespoons oil, then addmushroom, fungus

13

Stir-fry green onions, add all otheringredients to them, including noodles.

14

Allow dish to cool beforeserving.

15

NOTE:Fresh or canned bamboo shoot may be substituted for anyvegetable.

16

Seaweed may be used instead of some of the fungus.

17

Serves 4 .

Ten Tasty Vegetables – Shi Ziang Cai Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *