Chap Chai (Stir Fry Mixed Vegetables)

Name: Chap Chai (Stir Fry Mixed Vegetables)
Total time: 30 min
Yield: 4
Ingredients: 1/2 pound lotus root peeled and cut into 1/8 inch thick slices; 3 1/2 ounces ginkgo nuts shelled and peeled; 2 tablespoons vegetable oil; 2 cloves garlic minced; 8 mushrooms soaked for 30 minutes, drained, and stems removed; 1 carrot peeled and cut into coins or florets; 12 baby corn canned; 2 tablespoons soy sauce; 1 tablespoon rice wine Shao Hsing; 6 napa cabbage leaves cut into ½ inch thick slices; 3 ounces snow peas; salt to taste; 1 teaspoon cornstarch mixed with ¼ cup, 60ml water; 1 teaspoon sesame oil

ROTI N RICE

14Ingredients

30Minutes

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Ingredients

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4 SERVINGS

1/2 lb. lotus root (peeled and cut into 1/8 inch thick slices)

3.5 oz. ginkgo nuts (shelled and peeled)

2 Tbsp. vegetable oil

2 cloves garlic (minced)

8 mushrooms (soaked for 30 minutes, drained, and stems removed)

1 carrot (peeled and cut into coins or florets)

12 baby corn (canned)

2 Tbsp. soy sauce

1 Tbsp. rice wine (Shao Hsing)

6 napa cabbage leaves (cut into ½ inch thick slices)

3 oz. snow peas

salt (to taste)

1 tsp. cornstarch (mixed with ¼ cup, 60ml water)

1 tsp. sesame oil

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Recipe Tags

Asian
Stir Frying
Frying
Boiling

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Chap Chai (Stir Fry Mixed Vegetables)

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