Su Chai Recipe

Wash and trim all vegetables. Cut broccoli into bite-size florets; peel and slice carrots on the diagonal; trim and halve green beans; slice mushrooms; thinly slice napa cabbage; drain and slice water chestnuts if not pre-sliced; core and thinly slice red bell pepper. Mince garlic and ginger; slice scallions if using.

In a bowl, combine the 1 cup vegetable broth (or water), 3 tbs soy sauce, 1 tbs oyster sauce (if using), 1 tsp sugar, 1 tsp rice wine (or dry sherry), 1 tsp sesame oil, minced garlic and ginger, 1/4 tsp white pepper and 1/4 tsp salt. Stir to dissolve sugar and salt.

In a small cup, mix 2 tsp cornstarch with 2 tbs cold water to make a smooth slurry; set aside.

Heat wok and oil

Place a wok or large skillet over high heat until very hot (a drop of water should sizzle and evaporate on contact). Add 2 tbs neutral oil and swirl to coat.

Aromatics

Add half of the minced garlic (about 1–2 cloves) and stir-fry for 10–15 seconds until fragrant but not browned.

Stir-fry firm vegetables

Add carrots and green beans first and stir-fry 1–2 minutes until they begin to brighten and take on slight color.

Add broccoli and mushrooms

Add broccoli florets and sliced mushrooms; continue to stir-fry 2–3 minutes. If the pan is drying out, add 1–2 tbs water to help steam and soften — use short bursts so vegetables remain crisp-tender.

Add remaining vegetables

Add napa cabbage, sliced red pepper and water chestnuts; stir-fry 1–2 minutes until cabbage wilts slightly but still has texture.

Add sauce

Pour the prepared garlic sauce mixture over the vegetables and quickly stir to combine. Bring the sauce to a gentle simmer (about 30–45 seconds).

Thicken sauce

Give the cornstarch slurry a quick stir, then slowly drizzle it into the simmering sauce while stirring constantly. Cook for 30–60 seconds until the sauce thickens to a glossy coating that clings to the vegetables.

Adjust seasoning

Taste and adjust seasoning: add a pinch more salt or 1/2 tbs soy sauce if needed. If you prefer a lighter 'white garlic' style (lighter color), omit the oyster sauce or reduce soy sauce by 1 tbs.

Finish

Stir in the remaining minced garlic if you like a stronger fresh garlic hit (optional) and remove pan from heat. Add sliced scallions and a final drizzle of sesame oil (optional).

Transfer Su Chai to a serving platter and serve immediately over steamed rice or alongside noodles. Serves hot.