Harmony Stir Fry Plus - ☺♥♥♥☺

Chao He Cai is a "harmonious" stir-fry of clear noodles, eggs, chives, carrots and bean sprouts, typically served as a side dish. I started with that recipe from the Woks Of Life® website, and I modified it to exclude noodles, and I added julienned Char Siu (Chinese BBQ pork), sliced canned mushrooms, sliced red and green bell peppers and shredded cabbage. My intent was to make a version of Chao He Cai that would be a complete entree instead of only a side dish. I also modified seasoning ingredients/amounts to accommodate the addition of the pork, the cabbage, the bell peppers and the mushrooms.

I was very pleased with the taste, texture and appearance of this modified Harmony Stir Fry. You will be too if you decide to make it. I made jasmine rice to be served under this main entree of meat, eggs and numerous vegetables. The combination was clearly a complete and very pleasant meal.

Ingredients: (4 to 5 servings)

12 ounces of julienned Chinese BBQ pork (see the Food Nirvana recipe for making Chinese BBQ pork)

3 jumbo or 4 extra large eggs

4 tablespoons of canola oil (divided)

2 cups of shredded cabbage

7 ounces of canned bean sprouts, drained

2/3 cup of canned sliced mushrooms, drained

1 cup of carrots (julienned)

1/2 large red bell pepper, cleaned and cut into 1/2" wide, 2" long strips

1/2 large green bell pepper, cleaned and cut into 1/2" wide, 2" long strips

4 ounces of chives (cut into 2-inch long pieces)

4 medium to large cloves of garlic (minced; divided)

1 teaspoon of fresh ginger (minced)

4 teaspoons of Shaoxing wine (divided)

1 tablespoon of oyster sauce

2 tablespoons of light soy sauce

1 tablespoon of dark soy sauce

1 teaspoon of sugar

1 teaspoon of rice vinegar

1 teaspoon of sea salt (divided)

1/4 teaspoon of white pepper

4 cups of cooked jasmine rice (to be served separately with the stir fry)

Directions:

Cook the jasmine rice according to package instructions. Set the rice aside, covered.

Whisk the eggs along with two teaspoons of the Shaoxing wine and 1/2 teaspoon of sea salt in a one quart bowl.

Preheat your wok over medium-high heat until it starts to smoke lightly.

Add 2 tablespoons of canola oil to coat the bottom of the wok, lift the wok briefly and swirl the oil to partially coat the inside of the wok close to the bottom. Reduce the heat to medium low.

Add the eggs and cook for one minute until they are lightly scrambled but still a little runny. Use a spatula to turn the eggs over and make the remaining raw egg mixture contact the bottom of the wok briefly.

Remove the lightly scrambled eggs from the wok and set them aside in a bowl. Then chop the eggs with a spatula.

Add 2 tablespoons of canola oil to the wok and stir fry the minced ginger, julienned carrot and shredded cabbage for about 3 minutes on medium high heat.

Add half of the minced garlic along with the bean sprouts, red and green bell pepper strips, sliced mushrooms and the pork. Stir fry for two minutes to mix everything well.

Reduce the heat to low, then add the oyster sauce, light soy sauce, dark soy sauce, two teaspoons of Shaoxing wine, sugar, rice vinegar, 1/2 teaspoon of sea salt and white pepper.

Increase the heat to high and stir-fry until the ingredients are evenly mixed, about two minutes.

Reduce the heat to low and add the chives and the chopped, scrambled eggs, and stir-fry for two minutes until the ingredients are well combined.

Add the other half of the minced garlic.

Stir-fry until the chives are wilted, about two minutes. Then cover the wok with a lid and let the food cook on low heat for three minutes.

Serve the stir fry to your guests hot over bowls of warm jasmine rice.

Serve a chilled, crisp white wine like Sauvignon Blanc to adults and cold carbonated non-alcoholic beverages to young guests.

Enjoy!