Ten Tasty Vegetables – Shi Ziang Cai

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.

Cooking Method: Frying, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 167.2

Dietary: Vegan

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

Carrots, shredded
Nami dried black mushrooms
White Chinese turnip
Cloud Ear dried fungus
White Chinese celery
dried lily flowers
Pieces soy spiced beancurd
bean thread noodles, soaked
Soybean sprouts, NOT mung
salt (to taste)
Green onions, shredded
peanut oil for stir-frying

Directions

1
Soak Nami dried black mushrooms, cloud ear fungus, and dried lily flowers in hot water until softened.
2
Drain the soaked ingredients. Remove hard tips from lily flowers, shred mushrooms, and chop fungus into bite-sized pieces.
3
Soak bean thread noodles in warm water until soft, then drain and cut into manageable lengths.
4
Shred carrots, white Chinese turnip, and white Chinese celery into 2-inch strips.
5
Shred green onions into 2-inch pieces.
6
Heat a wok over high heat and add 1 tablespoon of peanut oil.
7
Stir-fry the fresh vegetables (carrots, turnip, celery) separately or in batches until crisp-tender. Drain off any excess water and set aside.
8
In the same wok, add another tablespoon of oil and stir-fry the soybean sprouts until slightly charred for maximum flavor. Set aside.
9
Add 2-3 tablespoons of peanut oil to the hot wok.
10
Add the shredded mushrooms, chopped fungus, and lily flowers. Stir-fry briefly until fragrant.
11
Add the green onions and stir-fry for another minute.
12
Return all other prepared vegetables and the soaked bean thread noodles to the wok.
13
Toss everything together, adding salt to taste.
14
Allow the dish to cool slightly before serving to let the flavors meld.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 167.2kcal

% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 142.6mg6%
Total Carbohydrate 37.1g13%
Dietary Fiber 12.6g51%
Sugars 13.8g
Protein 8.8g18%

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

Read it online: https://www.chefs-mate.com/recipe/ten-tasty-vegetables-shi-ziang-cai/