Shi Ziang Cai, or Ten Tasty Vegetables, is a classic Chinese dish that celebrates the harmony of diverse textures and earthy flavors. This recipe brings together fresh shredded carrots, turnips, and celery with rehydrated dried ingredients like black mushrooms, cloud ear fungus, and lily flowers. The addition of soybean sprouts provides a crisp crunch, while bean thread noodles absorb the savory juices, tying the dish together. Stir-fried quickly in a hot wok with peanut oil, the vegetables retain their vibrant colors and distinct bites. It is a nutritious, plant-based meal that serves beautifully as a main course or a substantial side dish. The combination of sweet, savory, and slightly mineral notes from the dried ingredients creates a complex flavor profile that is both comforting and refreshing.
Ten Tasty Vegetables – Shi Ziang Cai
Description
Shi Ziang Cai, or Ten Tasty Vegetables, is a classic Chinese dish that celebrates the harmony of diverse textures and earthy flavors. This recipe brings together fresh shredded carrots, turnips, and celery with rehydrated dried ingredients like black mushrooms, cloud ear fungus, and lily flowers. The addition of soybean sprouts provides a crisp crunch, while bean thread noodles absorb the savory juices, tying the dish together. Stir-fried quickly in a hot wok with peanut oil, the vegetables retain their vibrant colors and distinct bites.Ingredients
Directions
-
Soak Nami dried black mushrooms, cloud ear fungus, and dried lily flowers in hot water until softened.
-
Drain the soaked ingredients. Remove hard tips from lily flowers, shred mushrooms, and chop fungus into bite-sized pieces.
-
Soak bean thread noodles in warm water until soft, then drain and cut into manageable lengths.
-
Shred carrots, white Chinese turnip, and white Chinese celery into 2-inch strips.
