Chao He Cai - 炒合菜 (Harmony Stir-fry)

Ingredients

• 3 oz dried sweet potato noodles (cooked according to package instructions)
• 1 tsp dark soy sauce
• 0.5 tsp sesame oil
• 2 tbsp water (for noodle bowl)
• 6 oz bean sprouts (mung bean or soybean sprouts)
• 3 large eggs
• 1 tsp Shaoxing wine
• 0.25 tsp salt (for egg mixture)
• 4 tbsp neutral oil (divided)
• 1 tsp ginger (minced)
• 1 cup carrots (julienned)
• 4 cloves garlic (minced; divided)
• 1 tbsp oyster sauce
• 0.5 tbsp light soy sauce
• 0.5 tsp sugar
• 0.5 tsp Chinese black vinegar
• 0.25 tsp Sichuan peppercorn powder (or white pepper)
• 4 oz garlic chives (cut into 2-inch/5cm pieces)
• 2 tbsp water (optional; if needed during stir-fry)
• salt (to taste)

Steps

1. 1

   Cook the sweet potato noodles according to the package instructions (e.g., in boiling water for 7 minutes).

2. 2

   Lift the noodles out of the water (reserve the water if using soybean sprouts) and transfer them to a medium bowl.

3. 3

   Add the dark soy sauce, sesame oil, and 2 tablespoons of water to the noodles. Mix well and set aside.

4. 4

   If using soybean sprouts, bring the noodle water back to a boil and blanch the sprouts for 1 minute. Drain and set aside. (Skip this if using mung bean sprouts).

5. 5

   In a small bowl, beat the eggs together with the Shaoxing wine and 1/4 teaspoon salt.

6. 6

   Preheat your wok over medium-high heat until it starts to smoke lightly. Add 2 tablespoons of the oil to coat the bottom.

7. 7

   Reduce the heat to medium-low. Add the eggs and cook until they are lightly scrambled but still slightly runny. Remove the eggs from the wok and set aside.

8. 8

   Add the remaining 2 tablespoons of oil to the wok over medium heat. Add the minced ginger and julienned carrot and cook for about 1 minute.

9. 9

   Add half of the minced garlic and the bean sprouts. Turn the heat up to medium-high and stir to combine.

10. 10

    Reduce the heat to low. Add the oyster sauce, light soy sauce, sugar, black vinegar, and Sichuan peppercorn powder (or white pepper).

11. 11

    Increase the heat to high and stir-fry until the sauces are evenly incorporated.

12. 12

    Add the garlic chives, prepared noodles, and cooked eggs. Stir-fry until everything is evenly mixed.

13. 13

    If the mixture looks dry, add up to 2 tablespoons of water to loosen the noodles and prevent sticking.

14. 14

    Add the remaining minced garlic and salt to taste. Stir-fry until the chives are wilted and the dish has a saucy sheen without standing liquid. Serve immediately.

Notes

The dish should have a nice saucy sheen, without any standing sauce. If using soybean sprouts, blanching is necessary as they take longer to cook than mung bean sprouts.

Nutrition per serving

• main
• stir-fry
• Chinese
• comfort food
• noodles
• vegetables
• home-cooked