Recipe
Chao Hancai with Fragrant Spices
Savory Spice-infused Chao Hancai: A Chinese Delight
4.5 out of 5
Chao Hancai is a traditional Chinese dish that combines the freshness of vegetables with the aromatic flavors of spices. This recipe offers a delightful twist to the classic Chao Hancai by infusing it with fragrant spices, resulting in a mouthwatering and satisfying dish.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
Soy (in soy sauce), Oyster sauce (contains shellfish)
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
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1 onion, thinly sliced 1 onion, thinly sliced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
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1 carrot, julienned 1 carrot, julienned
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200g (7oz) green beans, trimmed and halved 200g (7oz) green beans, trimmed and halved
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200g (7oz) tofu, cubed 200g (7oz) tofu, cubed
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1 teaspoon star anise powder 1 teaspoon star anise powder
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1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon oyster sauce 1 tablespoon oyster sauce
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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1 teaspoon ginger, grated 1 teaspoon ginger, grated
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Salt and pepper to taste Salt and pepper to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 10g, 1.5g
- Carbohydrates (total, sugars): 15g, 6g
- Protein: 8g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.Heat the vegetable oil in a wok or large skillet over medium-high heat.
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2.Add the sliced onion and minced garlic, and sauté until fragrant and lightly golden.
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3.Add the red and yellow bell peppers, carrot, and green beans to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
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4.Push the vegetables to one side of the wok and add the tofu cubes. Cook for 2-3 minutes until the tofu is lightly browned.
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5.In a small bowl, mix together the star anise powder, crushed Sichuan peppercorns, soy sauce, oyster sauce, rice vinegar, and grated ginger.
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6.Pour the sauce mixture over the vegetables and tofu. Stir-fry for an additional 2-3 minutes until the flavors are well combined and the vegetables are cooked to your desired tenderness.
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7.Season with salt and pepper to taste.
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8.Garnish with fresh cilantro and serve hot.
Treat your ingredients with care...
- Tofu — To enhance the texture and flavor of tofu, consider pressing it before using. Place the tofu between paper towels and place a heavy object on top for 15-30 minutes to remove excess moisture. This will allow the tofu to absorb more flavors during cooking.
Tips & Tricks
- For an extra kick of heat, add a pinch of dried chili flakes to the dish.
- Feel free to customize the vegetable selection based on seasonal availability or personal preference.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the dish during the last minute of cooking.
- Serve the Chao Hancai with Fragrant Spices over steamed rice or noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving advice
Serve the Chao Hancai with Fragrant Spices as a main course accompanied by steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.
Presentation advice
Arrange the colorful stir-fried vegetables and tofu on a serving platter, allowing the vibrant colors to shine through. Sprinkle some fresh cilantro on top for an appealing finishing touch.
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