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. Perfect as a side dish or a light main course, it is ideal for weeknight dinners or when you want to use up fresh produce from your garden. Simple to prepare yet elegant in presentation, this stir-fry is a delightful way to enjoy a rainbow of vegetables.
Ten Tasty Vegetables (Shi Ziang Cai)
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.Ingredients
Directions
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Prepare the vegetables by shredding carrots, white Chinese turnip, Chinese celery, and soy spiced beancurd into 2-inch lengths.
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Shred the green onions into fine strips.
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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.
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Shred the soaked mushrooms and chop the cloud ear fungus. Remove the hard tips from the lily flowers.
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Soak the bean thread noodles in hot water until softened, then drain and cut into manageable lengths.
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Heat a wok over high heat and add about 1 tablespoon of peanut oil.
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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.
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Remove the fresh vegetables from the wok and drain off any excess water, reserving the liquid if desired.
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Wipe the wok clean and heat 2 to 3 tablespoons of peanut oil over high heat.
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Add the shredded mushrooms, chopped fungus, and lily flowers to the hot wok and stir-fry briefly.
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Add the shredded green onions to the wok and stir-fry for a few seconds until fragrant.
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Return all the previously cooked fresh vegetables to the wok.
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Add the soaked bean thread noodles to the mixture and toss everything together, ensuring the noodles absorb the flavors and any remaining moisture.
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Stir-fry for another minute to combine all ingredients thoroughly.
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Remove from heat and allow the dish to cool slightly before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 41.4kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 72.0mg3%
- Total Carbohydrate 9.8g4%
- Dietary Fiber 2.8g12%
- Sugars 4.9g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Bean thread noodles are essential as they help absorb excess moisture from the vegetables, preventing the dish from becoming soggy.
The vegetables should be moist but not watery after stir-frying. If the dish is too wet, increase the heat slightly to evaporate excess liquid.
Soybean sprouts are best when cooked until slightly charred to bring out their fullest flavor.
Fresh or canned bamboo shoots can be substituted for any of the vegetables listed.
Seaweed can be used as a substitute for some of the cloud ear fungus for a different texture and flavor profile.
