stir-fried vegetables

A Guide to Making Stir-Fried Mixed Vegetables (He Cai)

Stir-fried mixed vegetables, or *He Cai*, is a versatile and nutritious dish popular in Chinese cuisine. Its simplicity lies in using fresh, seasonal ingredients, making it adaptable to personal preferences. Here’s a basic guide to get you started.

Ingredients:

- 2 cups shredded cabbage (Napa or regular)

- 1 carrot, julienned

- 1 bell pepper, sliced

- 100g bean sprouts, rinsed

- 2 garlic cloves, minced

- 1 tbsp cooking oil

- 1 tsp soy sauce

- ½ tsp sesame oil

- Salt to taste

Steps:

1. Prep Ingredients: Wash all vegetables and shred or julienne them evenly. Uniform size ensures even cooking.

2. Heat the Wok: Add oil to a wok or large skillet over high heat. Once hot, stir-fry minced garlic until fragrant (about 10 seconds).

3. Stir-Fry Hard Vegetables: Add carrots and bell peppers, stir-frying for 2–3 minutes until slightly tender.

4. Add Leafy Greens: Toss in cabbage and bean sprouts, continuing to stir-fry for 1–2 minutes until cabbage wilts but remains crisp.

5. Season: Drizzle soy sauce and sesame oil. Add a pinch of salt, stir well, and cook for another 30 seconds.

Tips: For extra protein, add tofu, shrimp, or sliced pork. Adjust vegetables based on availability—mushrooms, snow peas, or bok choy work well. Serve hot with rice or noodles as a light, flavorful meal. Enjoy the harmony of textures and colors in this quick, healthy dish!