Chap Chye Recipes

CHAP CHEE NOODLES

Steps:

• In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
• Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

CHAP CHYE ( STIR FRY DELICIOUS CRUNCHY VEGETABLES)

Steps:

• Get ready all the vegetables in A and cut according to the short direction in the ingredient section.
• Blanch the lotus root, carrot, bamboo shoot in boiling water for 2 minutes, add the sweet peas, and wait until the water comes to a boil again. Drain and set aside. Cut the blanched bamboo shoot into slices
• Saute the chopped garlic in oil until aromatic. Add all the ingredients in A into the wok one by one, flip and mix until they are all heated up.
• Mix all the ingredients in B, and add to the vegetables.
• Stir fry over high heat until the gravy is thickened and is about to dry.