Shandong-style Stir-Fried Vegetables

Ingredients

While the original Egyptian dish, Shakarap, is a sweet and sour vegetable stew, this Shandong-style adaptation focuses on stir-frying fresh vegetables to retain their crunchiness and vibrant colors. The flavors are influenced by Shandong cuisine, incorporating ingredients like soy sauce, ginger, garlic, and Shaoxing wine to create a savory umami profile. We alse have the original recipe for Shakarap, 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 carrot, julienned 1 carrot, julienned
• 1 cup (150g) snow peas, trimmed 1 cup (150g) snow peas, trimmed
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon fresh ginger, grated 1 teaspoon fresh ginger, grated
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) Shaoxing wine (or dry sherry) 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch, dissolved in 2 tablespoons (30ml) water 1 teaspoon cornstarch, dissolved in 2 tablespoons (30ml) water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the bell peppers, carrot, snow peas, and mushrooms to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender yet still crisp.
3. 3.
   Push the vegetables to the sides of the wok, creating a well in the center.
4. 4.
   Add the minced garlic and grated ginger to the center of the wok. Stir-fry for 30 seconds until fragrant.
5. 5.
   Pour in the soy sauce and Shaoxing wine. Stir-fry for another minute, allowing the flavors to meld.
6. 6.
   Stir the cornstarch mixture to recombine, then pour it into the wok. Stir-fry for an additional minute until the sauce thickens and coats the vegetables.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove from heat and transfer the stir-fried vegetables to a serving dish.
9. 9.
   Serve hot as a main course or as a side dish with steamed rice or noodles.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking.
• Snow peas — Trim the ends of the snow peas before cooking to remove any tough strings.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or a few slices of fresh chili pepper.
• Customize the vegetable selection based on seasonal availability for the freshest flavors.
• To enhance the umami taste, add a splash of oyster sauce or a sprinkle of MSG (monosodium glutamate) if desired.
• Experiment with different vegetable combinations to create your own variations of Shandong-style stir-fried vegetables.
• To save time, prepare all the vegetables in advance and have them ready to stir-fry.

Serving advice

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

Presentation advice

Arrange the colorful stir-fried vegetables on a large serving platter, allowing their vibrant hues to shine through. Garnish with a sprinkle of chopped green onions or cilantro for an added touch of freshness.