{"id":24787,"date":"2020-09-15T08:18:17","date_gmt":"2020-09-15T00:18:17","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=24787"},"modified":"2020-09-15T08:18:22","modified_gmt":"2020-09-15T00:18:22","slug":"chap-chye","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/chap-chye\/","title":{"rendered":"Chap Chye (how to stir fry delicious crunchy vegetables)"},"content":{"rendered":"\n

This Chap Chye stir-fry recipe ( \u7092\u6742\u83dc\/ \u5feb\u7092\u4ec0\u9526\u83dc\/chap choy)<\/strong> is an attractive vegetable stir-fry popular in every Chinese household. It is multi-colored, tender-crisp, with a combination of vegetables os different texture and flavor.<\/p>\n\n\n\n

The word chap chye is the direct verbatim translation of two characters \u6742\u83dc, which means mixed vegetables. The recipe is not fixed. Many home cooks use any available vegetables for cooking up a meal at any time. <\/p>\n\n\n\n

This article uses a set of vegetables that are mainly crunchy and tender-crisp and added some mushrooms and ginkgo nuts to deliver a well-balanced texture and color.  This combination is frequently used in a Chinese dish called lotus stir-fry \u6e05\u7092\u83b2\u85d5. I use less lotus root in this recipe and include different components to make it more colorful, flavorful, and with various shapes and textures.<\/p>\n\n\n\n

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Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

The basic principles to stir-fry chap chye<\/h2>\n\n\n\n

Most of the ingredients in this recipe are readily available in most of the supermarkets in Asia.  However,  you may need to go to the Asian grocery store to purchase them if you live in Western countries.<\/p>\n\n\n\n

You can use any vegetables other than in this recipe. Do explore and make changes based on what you have on hand.<\/p>\n\n\n\n

The key is to use mainly crunchy and tender-crisp vegetables and follow a set of fundamental principles to get the best result.<\/p>\n\n\n\n

1. Create a colorful vegetarian dish<\/h3>\n\n\n\n

The main ingredients in this recipe are lotus root, carrots, baby corn, bamboo shoot, and sweet peas. You can immediately note that this combination provides vibrant colors of brown, red, yellow, and green.<\/p>\n\n\n\n

2. Use vegetables with different shapes to make it visually appealing<\/h3>\n\n\n\n

Lotus root has a unique pinwheel shape. Baby corn,  mushrooms, celery, and ginkgo nuts all have unique shapes and colors. The stir-fry is extraordinarily presentable and attractive. <\/p>\n\n\n\n

3. Used vegetables with difference textures <\/h3>\n\n\n\n

Lotus root has a dense and crunchy texture,  ginkgo nuts and mushrooms are soft and chewy. The bamboo shoots and the lily bulb are tender-crisp. You have all the elements in one dish to tickle your taste buds.<\/p>\n\n\n\n

4. Ingredients with difference flavors <\/h3>\n\n\n\n

Lotus root is nutty, carrots and baby corn are sweet, celery has his distinct savory flavor, while ginkgo nuts have a tinge of bitterness. You can imagine what the mouthfeel is when all these are eating and chewing at the same time!<\/p>\n\n\n\n

A brief explanation of some less common vegetables<\/h2>\n\n\n\n

Some of the vegetables in this recipe may be less common to certain people who do not cook Chinese food often. You can keep this section if you are proficient in Chinese cooking, but this serves as a brief guide if you are the first time handling these vegetables.<\/p>\n\n\n\n

Lotus root \u83b2\u85d5<\/h3>\n\n\n\n

Lotus root is an oblong-shaped tubular rhizome that grows underground. The flesh underneath the yellowish skin has ivory to white color. Its texture is crisp, light, and turn starchy if you boil it for a long time. It is perfect for stir-fry as it has a crunchy texture if you stir-fry It briefly.<\/p>\n\n\n\n