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 in the cornstarch mixture.
- Mix in the Shaoxing wine, fine tune to taste with some salt. Add in a dash of sesame oil.
- Dish up and serve.
- Fine tune to taste with some salt.
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