Qiang Xi Nan Hua Cai Stir-Fry

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 cup bok choy, sliced 1 cup bok choy, sliced
• 1 cup snow peas 1 cup snow peas
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 2 green onions, chopped 2 green onions, chopped

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 3g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the minced garlic and grated ginger to the hot oil and stir-fry for 30 seconds until fragrant.
3. 3.
   Add the chili paste, soy sauce, sugar, salt, and white pepper to the wok. Stir well to combine the ingredients.
4. 4.
   Add the bok choy, snow peas, bell peppers, and mushrooms to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
5. 5.
   Add the chopped green onions to the wok and stir-fry for an additional 1 minute.
6. 6.
   Remove from heat and transfer the stir-fried vegetables to a serving dish.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Bok choy — Make sure to thoroughly wash the bok choy leaves to remove any dirt or sand trapped between the stems.
• Snow peas — Trim the ends of the snow peas before using them in the stir-fry to remove any tough strings.
• Bell peppers — Choose bell peppers that are firm and have vibrant colors for the best flavor and texture.
• Mushrooms — Slice the mushrooms evenly to ensure they cook at the same rate.

Tips & Tricks

• For an extra kick of heat, add a sprinkle of crushed red pepper flakes to the stir-fry.
• Customize the vegetables according to your preference and seasonal availability.
• To make it a heartier meal, add tofu, seitan, or your choice of protein.
• Adjust the spiciness by increasing or decreasing the amount of chili paste.
• Serve the stir-fry with steamed rice or noodles for a complete meal.

Serving advice

Serve the Qiang Xi Nan Hua Cai stir-fry hot as a main course accompanied by steamed rice or noodles. Garnish with additional chopped green onions for a pop of freshness.

Presentation advice

Arrange the colorful stir-fried vegetables on a large serving platter, allowing the vibrant hues to shine through. The contrast of the different vegetables will create an eye-catching display.