Chaohecai, cooked vegetables, is a traditional dish Beijing families eat at the beginning of Spring on the lunar calendar.
Chaohecai is made by combining various vegetables. The dish is often rolled in a piece of thin pancake. People often add vinegar to the dish and roll cooked eggs in the pancake.
- bean sprouts
- 50g leek
- 100g spinach
- starch noodles
- 100g pork
- ½ red pepper
- minced ginger and green onion
- ½ tsp oyster sauce
- ½ tsp light soy sauce
- 1/3 tsp huangjiu
- 2 tsp oil
- Cut the leek and cut the spinach into segments. Shred the red pepper. Clean the bean sprouts.
- Shred the pork. Marinate the pork in huangjiu and salt.
- Heat the pan. Add some oil, then use a high flame to cook the bean sprouts and red pepper shreds.
- Add spinach and cook for 1 minute. Take out.
- Add some oil and cook the pork, minced ginger and green onion. Add soy sauce and cook for 30 seconds.
- Add bean sprouts and spinach. Add the leeks, starch noodles, salt and oyster sauce. Cook over a high flame.
- Turn off the flame when the leeks soften.