Qi Cai Cao Shu Cai

Qi Cai Cao Shu Cai Recipe - Vegetarian Food from Hong Kong

Region / culture: Hong Kong | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Qi Cai Cao Shu Cai is a traditional Chinese stir-fry dish that features a colorful array of vegetables. This dish is not only visually appealing but also packed with nutrients and flavors. In this article, we will explore the history of the recipe, cooking tips and tricks, as well as nutrition information and serving suggestions for Qi Cai Cao Shu Cai.

History

Qi Cai Cao Shu Cai has been a popular dish in Chinese cuisine for centuries. The name translates to "Seven Vegetable Stir-Fry," referring to the variety of vegetables used in the dish. This recipe has been passed down through generations and is a staple in many Chinese households.

Ingredients

200 g of carrot
200 g of radish
4 dried black mushrooms
1 green pepper
50 g of green bean sprouts

Sauce

1 tbsp of salt
2 tbsp of light soy sauce
0.33 tbsp of sugar

How to prepare

Peel the carrot and radish, and soak the dried black mushroom.
Wash the green bean sprouts and remove the seeds from the green pepper.
Shred all the vegetables and boil them in hot water for 0.5 minutes, then wipe them dry.
Heat the wok with 2 tbsp of oil, and pour in the shredded green pepper and black mushroom.
Stir fry well, then add all the other shredded ingredients and the green bean sprouts.
Continue to stir fry and mix well, then add the sauce and mix well again. Finally, dish up.

Variations

You can customize this recipe by adding your favorite vegetables such as bell peppers, snow peas, or broccoli. You can also add protein such as tofu, chicken, or shrimp.

Cooking Tips & Tricks

Make sure to shred the vegetables thinly and evenly to ensure even cooking.

- Boil the vegetables for a short amount of time to retain their crunchiness and vibrant colors.

- Stir-fry the vegetables quickly over high heat to preserve their nutrients and flavors.

- Adjust the seasoning of the sauce to suit your taste preferences.

Serving Suggestions

Serve Qi Cai Cao Shu Cai with steamed rice or noodles for a complete meal. You can also enjoy it as a side dish with other Chinese dishes.

Cooking Techniques

Stir-frying is the key cooking technique for this dish. Make sure to stir-fry the vegetables quickly over high heat to retain their crunchiness and flavors.

Ingredient Substitutions

You can substitute the vegetables in this recipe with any of your favorite vegetables. You can also adjust the seasoning of the sauce to suit your taste preferences.

Make Ahead Tips

You can prepare the vegetables ahead of time and store them in the refrigerator until ready to cook. Make the sauce ahead of time and store it in an airtight container.

Presentation Ideas

Serve Qi Cai Cao Shu Cai in a colorful dish to showcase the vibrant colors of the vegetables. Garnish with chopped green onions or sesame seeds for added flavor.

Pairing Recommendations

Pair Qi Cai Cao Shu Cai with a light and refreshing Chinese tea or a glass of white wine. You can also pair it with a side of steamed dumplings or spring rolls.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat until heated through.

Nutrition Information

Calories per serving

Calories: 120 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 3g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as potassium and folate.

Alergens

This recipe contains soy sauce, which may contain gluten. Please check the label if you have gluten allergies.

Summary

Qi Cai Cao Shu Cai is a low-calorie, nutrient-dense dish that is high in vitamins and minerals. It is a great way to incorporate a variety of vegetables into your diet.

Summary

Qi Cai Cao Shu Cai is a delicious and nutritious Chinese stir-fry dish that is easy to make and full of flavor. With a variety of colorful vegetables and a savory sauce, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, the sun shining brightly as I rummaged through an old dusty box in the attic. Amongst the yellowed papers and faded photographs, I stumbled upon a tattered notebook filled with handwritten recipes. As I flipped through the pages, one particular recipe caught my eye - Qi Cai Cao Shu Cai.

I had never heard of this dish before, but the name intrigued me. The ingredients listed were simple enough - a variety of colorful vegetables, tofu, and a savory sauce. As I read through the instructions, I could almost smell the fragrant aroma of the dish wafting through the air.

I knew I had to try making it. I remembered my grandmother telling me stories of how she learned to cook from her own mother, passing down recipes through the generations. This recipe felt like a hidden gem waiting to be uncovered.

I set out to gather the ingredients, visiting the local market to select the freshest vegetables. I could feel my excitement growing as I chopped and sliced, the vibrant colors of the vegetables mingling together in a beautiful display. The tofu added a creamy texture to the dish, soaking up the flavors of the sauce.

As I cooked, memories flooded back to me - of family gatherings around the dinner table, the laughter and chatter filling the air. I could almost hear my grandmother's voice, guiding me through the steps of the recipe. It felt like a connection to my roots, a way to honor the traditions passed down through the years.

When the dish was finally ready, I set it out on the table, a colorful masterpiece that looked almost too good to eat. The flavors were a perfect balance of sweet and savory, each bite a symphony of tastes and textures. I savored each mouthful, feeling a sense of pride and accomplishment.

As I sat back, sipping on a cup of tea, I couldn't help but marvel at the power of a simple recipe. It had brought me closer to my past, to the memories of loved ones no longer with me. It had sparked a new passion for cooking, a desire to explore more recipes and create my own culinary traditions.

And so, Qi Cai Cao Shu Cai became a staple in my own repertoire of recipes, a dish that I would pass down to future generations. It was more than just a meal - it was a reminder of where I came from, of the love and joy that food can bring.

As I closed the tattered notebook and placed it back in the box, I knew that this recipe would always hold a special place in my heart. It was a treasure unearthed from the past, a gift that would continue to nourish both body and soul for years to come.