Ten Tasty Vegetables (Shi Ziang Cai)

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Servings: 8 pies Difficulty: Advanced
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A vibrant and textured Chinese stir-fry featuring a medley of shredded vegetables and bean thread noodles.
Ten Tasty Vegetables (Shi Ziang Cai recipe image

Shi Ziang Cai, or “Ten Tasty Vegetables,” is a classic Chinese dish that celebrates variety and texture. This recipe brings together a colorful array of ingredients, including shredded carrots, white Chinese turnip, soy sprouts, and bean thread noodles, all tossed in a light, savory stir-fry. The key to this dish is the contrast between the crisp fresh vegetables and the chewy, moisture-absorbing noodles. It is a wholesome, plant-based meal that offers a satisfying crunch and mild, clean flavors.

Ten Tasty Vegetables (Shi Ziang Cai recipe image
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Ten Tasty Vegetables (Shi Ziang Cai)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 pies Calories: 165

Description

Shi Ziang Cai, or "Ten Tasty Vegetables," is a classic Chinese dish that celebrates variety and texture. This recipe brings together a colorful array of ingredients, including shredded carrots, white Chinese turnip, soy sprouts, and bean thread noodles, all tossed in a light, savory stir-fry. The key to this dish is the contrast between the crisp fresh vegetables and the chewy, moisture-absorbing noodles. It is a wholesome, plant-based meal that offers a satisfying crunch and mild, clean flavors.

Directions

  1. Prepare the vegetables by shredding carrots, white Chinese turnip, Chinese celery, and soy spiced beancurd into 2-inch lengths.
  2. Shred the green onions into fine strips.
  3. Rinse the dried black mushrooms, cloud ear fungus, and lily flowers, then soak them in hot water until tender. Drain and reserve the soaking water if needed.
  4. Shred the soaked mushrooms and chop the cloud ear fungus. Remove the hard tips from the lily flowers.
  5. Soak the bean thread noodles in hot water until softened, then drain and cut into manageable lengths.
  6. Heat a wok over high heat and add about 1 tablespoon of peanut oil.
  7. Stir-fry the fresh vegetables (carrots, turnip, celery, beancurd, and soybean sprouts) separately or in small batches to ensure even cooking. Cook until crisp-tender, adding a pinch of salt to taste.
  8. Remove the fresh vegetables from the wok and drain off any excess water, reserving the liquid if desired.
  9. Wipe the wok clean and heat 2 to 3 tablespoons of peanut oil over high heat.
  10. Add the shredded mushrooms, chopped fungus, and lily flowers to the hot wok and stir-fry briefly.
  11. Add the shredded green onions to the wok and stir-fry for a few seconds until fragrant.
  12. Return all the previously cooked fresh vegetables to the wok.
  13. Add the soaked bean thread noodles to the mixture and toss everything together, ensuring the noodles absorb the flavors and any remaining moisture.
  14. Stir-fry for another minute to combine all ingredients thoroughly.
  15. Remove from heat and allow the dish to cool slightly before serving.

Nutrition Facts

Servings 8 pies

Amount Per Serving
Calories 165kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 1.8g9%
Sodium 450mg19%
Total Carbohydrate 12g4%
Dietary Fiber 3g12%
Sugars 3g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shi ziang cai, ten tasty vegetables, chinese stir fry, bean thread noodles, white turnip, soybean sprouts, black mushrooms, lily flowers, cloud ear fungus, vegan recipe, vegetarian dish, healthy dinner, shredded vegetables, wok cooking, plant based, asian cuisine
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