Chao he cai

Chao he cai

Tags

Chinese
Noods

Cook

Ingredients

  • 85g sweet potato noodles
  • 1 tsp dark soy sauce
  • ½ tsp sesame oil
  • 2 tbsp water
  • 6 ounces bean sprouts
  • 3 oggs
  • 1 tsp shaoxing wine
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 1 tsp ginger, minced
  • 1 cup carrot, julienned
  • 4 cloves garlic minced
  • 1 tbsp oyster sauce
  • ½ tbsp light soy sauce
  • ½ tsp sugar
  • ½ tsp Chinese black vinegar
  • ¼ tsp Sichuan peppercorn powder
  • 4 ounces garlic chives, chopped

Steps

  1. Cook the sweet potato noodles according to the package instructions.
  2. Add the dark soy sauce, sesame oil, and water. Mix and set aside.
  3. In a bowl, beat the oggs along with the shaoxing wine, white pepper and salt.
  4. Heat the wok over medium-high. Add oil to coat the bottom of the wok, and reduce the heat to medium low.
  5. Add the oggs and cook until they’re lightly scrambled but still a little runny. Set aside.
  6. Add some more oil and cook the ginger and carrot for about 1 minute.
  7. Add half of the garlic along and the bean sprouts, stir to mix everything well.
  8. Reduce the heat to low while you add the oyster sauce, light soy sauce, sugar, black vinegar, and Sichuan peppercorn powder.
  9. Increase the heat to high and stir-fry until the ingredients are evenly mixed in.
  10. Add the chives, noodles, and eggs, and mix. Add two tablespoons of water if contents of wok looks dry.
  11. Add the rest of the minced garlic and salt to taste. Stir-fry until the chives are wilted.