Chifa-style Stir-Fried Spicy Vegetables

Ingredients

In this Chifa adaptation, we infuse the traditional Chinese stir-fried spicy vegetables with the unique flavors of Peruvian cuisine. By incorporating Chifa techniques and ingredients, such as soy sauce, ginger, garlic, and chili peppers, we create a fusion dish that pays homage to both culinary traditions. The result is a harmonious blend of Chinese and Peruvian flavors, offering a new and exciting twist on the original dish. We alse have the original recipe for Qiang xi nan hua cai, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 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 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 medium carrot, julienned 1 medium carrot, julienned
• 1 cup (150g) snow peas, trimmed 1 cup (150g) snow peas, trimmed
• 1 cup (150g) broccoli florets 1 cup (150g) broccoli florets
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15g) fresh ginger, grated 1 tablespoon (15g) fresh ginger, grated
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) oyster sauce
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 16g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the garlic, ginger, and red chili peppers. Stir-fry for 1 minute until fragrant.
3. 3.
   Add the bell peppers, carrot, snow peas, and broccoli. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
4. 4.
   In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and a pinch of salt.
5. 5.
   Pour the sauce over the vegetables and toss to coat evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.
6. 6.
   Remove from heat and garnish with fresh cilantro.
7. 7.
   Serve hot as a main dish or as a side dish with steamed rice or noodles.

Treat your ingredients with care...

• Bell peppers — For a crunchier texture, avoid overcooking the bell peppers. They should be cooked until they are just tender-crisp.
• Ginger — To easily grate ginger, use a microplane or the fine side of a box grater.
• Garlic — Mince the garlic finely to ensure it distributes evenly throughout the dish.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.
• Snow peas — Trim the ends of the snow peas before cooking to remove any tough strings.

Tips & Tricks

• For an extra kick of heat, add a dash of chili oil or sprinkle some crushed red pepper flakes before serving.
• Customize the vegetable selection based on seasonal availability or personal preference.
• To make it a heartier meal, add tofu, seitan, or your choice of protein.
• Experiment with different types of soy sauce, such as light soy sauce or tamari, to vary the flavor profile.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the stir-fry during the last minute of cooking.

Serving advice

Serve the Chifa-style Stir-Fried Spicy Vegetables as a main course accompanied by steamed rice or noodles. Alternatively, it can be served as a side dish alongside other Chifa-inspired dishes.

Presentation advice

Arrange the colorful stir-fried vegetables on a platter, garnished with fresh cilantro. The vibrant hues of the bell peppers and the contrasting textures of the vegetables will make for an appealing presentation.