Chao Hancai with Fragrant Spices

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 200g (7oz) green beans, trimmed and halved 200g (7oz) green beans, trimmed and halved
• 200g (7oz) tofu, cubed 200g (7oz) tofu, cubed
• 1 teaspoon star anise powder 1 teaspoon star anise powder
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• Salt and pepper to taste Salt and pepper to taste
• 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

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the sliced onion and minced garlic, and sauté until fragrant and lightly golden.
3. 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.
4. 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.
5. 5.
   In a small bowl, mix together the star anise powder, crushed Sichuan peppercorns, soy sauce, oyster sauce, rice vinegar, and grated ginger.
6. 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.
7. 7.
   Season with salt and pepper to taste.
8. 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.