This is a vegetarian stir-fry dish which you can whip up with whatever you have in the kitchen. You only need to pan fry the dao bao till crispy and add onto the stir-fried cucumber and carrot before dishing up to serve. This is a light and refreshing dish for dinner especially if you had been having meat dishes and a heavy lunch. Cucumber, Carrot and Dao Bao Stir-fry ~ 翻炒胡萝卜黄瓜和豆包 Ingredients 180 gm cucumber 50 gm carrots 2 slices of ginger 3 pcs Dao Bao (soy chips) 1 Tbsp Shaoxing wine 1 Tbsp vegetarian oyster sauce 2 tsp cornstarch and 1 Tbsp water to mix A dash of sesame oil Salt to taste Method Shallow fry the dao bao, drain off oil, cool and cut into bite size. Keep aside. Partially peel the cucumber, slice into half lengthwise, scoop out the seeds and cut into 1/4 inch thick slices. Slice up the carrot as well. Saute the ginger slices till fragrant, add in the carrot slices, stir-fry for a while, then add in the cucumber slices, stir-fry. Toss in the dao bao, mix and add