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Leftover-Vegetable Chap Chye

Leftover-Vegetable Chap Chye Recipe

To call this dish a ‘chap chye’ (Chinese simmered vegetables), cabbage and mung bean vermicelli (tang hoon) are a must. You can substitute the rest of the vegetables and mushrooms with any leftovers you have in the fridge.

Make this dish in a wokpan and transfer it to a large serving bowl to serve. To cook and serve this directly in one pot, I recommend a wide and shallow casserole such as a Japanese nabe or a claypot. I am using a 23 cm/9-inch metal non-stick claypot.

Check out the step-by-step photos on the previous page.

Ingredients:

  • 1/4 onion cut to wedges
  • 3 slices ginger
  • 4 slices carrot
  • 1 king oyster mushroom sliced thinly
  • 1/4 (150g cabbage) cut to 5 cm (2 inch) pieces
  • 50g mixed enoki + hon shimeji mushrooms ends trimmed
  • 15 snow peas ends snapped & ‘strings’ pulled
  • 30g dried mung bean vermicelli (tang hoon) soaked in water until softened, drained
  • 1 tbsp Japanese crispy garlic chilli oil to taste; optional
  • a handful garlic chives (leafy green portion) cut to equal short lengths

(A) Sauce

  • 250ml chicken or dashi stock see cooking note below
  • 1/4 tsp dark soy sauce
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • a dash white pepper powder

Directions:

  1. Cook aromatics & king oyster mushroom. Heat oil in a wok pan or a non-stick casserole. Add onions, ginger and king oyster mushroom. Stir fry briefly until the onions start to soften.
  2. Add cabbage, enoki + hon shimji mushrooms and 2 tbsp of the prepared sauce. Stir fry until the cabbage starts to soften, then cover with lid to steam for 2 minutes.
  3. Finish cooking the chap chye. Add snow peas, mung bean vermicilli and the rest of the prepared sauce. Stir through to mix well, and simmer sown until most of the sauce is reduced. Season to taste with Japanese chilli garlic oil, 1 tsp at a time. Stir in the chives while the contents are still hot.

Cooking Note(s)

  1. Soup stock. You can use tetra-pak chicken stock, or hot water mixed with chicken consomme. For dashi stock, you can use a dashi soup pack, or hot water mixed with instant dashi powder. You can also use mushroom stock (hot water mixed with mushroom seasoning powder).
  2. Japanese crispy garlic chilli oil. This is a Japanese condiment which you can find at Japanese supermarkets. The closest Chinese ingredient substitute for this is XO sauce. Don’t worry, you don’t need to make any substitution if you don’t have this ingredient. Just season to taste if needed at the end of cooking.
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2 comments on “Leftover-Vegetable Chap Chye”

  1. Sometimes leftover makes an even better meal. This looks absolutely delightful.

  2. Your leftover veggie stash don’t look like leftovers at all.

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