Vegetable dishes play a major part in the Chinese daily diet and the recipes are an important part of Chinese cooking culture. Imperial court vegetables dishes were developed in the palace for the Emperor and then spread to the general public.
- 1 knob ginger, peeled and julienned
- vegetable oil
- 2 large carrots, julienned
- 1 cup bamboo shoots, julienned (see note)
- 1 tbsp Shaoxing cooking wine
- 1 large piece white radish, julienned and salted to drain off excess liquid (see Note)
- ½ bunch coriander, washed very well and roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Deep-fry ginger in 5 cm of oil (in a wok) and when brown add carrots and stir fry. When slightly softened, (after just a couple of minutes), remove, place in metal strainer and allow excess oil to drain.
Tip excess oil out of pan. Add the bamboo shoots then add wine and return carrots and ginger to the wok. Toss in the drained radish and the coriander and stir briefly until it wilts.
Arrange neatly on serving dish with some of the cooked coriander on top for garnish.
• White radish and bamboo shoots can be replaced by two medium large potatoes, also julienned and quickly blanched in boiling water before deep-frying.