Su Chai Vegetable Recipe

Wash and cut all vegetables: separate broccoli into bite-sized florets, slice carrots on the bias, trim and halve green beans, slice mushrooms and red pepper, thinly slice napa cabbage, and drain/slice water chestnuts. Mince garlic and (optional) ginger. Slice scallions for garnish.

In a small bowl, make the sauce: combine broth, soy sauce (for brown sauce include oyster sauce; for white sauce use light soy and add the pinch of sugar), minced garlic, sugar, and sesame oil. Stir to combine.

Make the slurry: dissolve 1 tablespoon cornstarch into 2 tablespoons cold water until smooth and set aside.

Heat wok or large skillet

Place a wok or large skillet over high heat and let it get very hot. Add 1 tablespoon neutral oil and swirl to coat.

Start with the firmer vegetables: add broccoli florets and carrots. Stir-fry for about 1.5–2 minutes, tossing constantly so they get bright color but remain crisp-tender. Remove and hold on a plate.

Add the remaining 1 tablespoon oil to the hot wok. Add green beans and stir-fry for 1 minute. Then add mushrooms and red pepper and continue to stir-fry for another 1 minute until mushrooms release some moisture.

Add napa cabbage and water chestnuts to the wok, stir-fry for 30–45 seconds until cabbage begins to wilt but is still crisp.

Return the blanched broccoli and carrots to the wok. Toss all vegetables together to combine and bring back to high heat.

Give the prepared sauce a quick stir and pour it evenly over the vegetables while stirring to coat. Allow the sauce to come to a simmer (about 30 seconds).

Stir the cornstarch slurry again briefly (it may settle) and slowly pour it into the wok while tossing the vegetables. The sauce should thicken within 15–30 seconds to a glossy coating.

Taste and adjust seasoning with salt, pepper, and optional red pepper flakes. If the sauce becomes too thick, add up to 1–2 tablespoons hot water or broth to loosen.

Turn off the heat, stir in sliced scallions and a final drizzle of sesame oil if desired.

Transfer Su Chai Vegetable to a serving plate or bowl. Serve immediately with steamed rice or noodles as desired.