Chao He Cai (Chinese Harmony Stir-Fry)
Chao He Cai is a classic Chinese stir-fry of silky sweet potato noodles, soft scrambled eggs, crisp bean sprouts, and fragrant garlic chives. Finished with soy sauce, oyster sauce, black vinegar, and a touch of Sichuan pepper, it’s savory, balanced, and perfect for a fast homemade meal.
Servings4 Portions
Prep Time30 Mins
Cook Time15 Mins
Difficulty
Intermediate
Ingredients
4
- dried sweet potato noodles3 oz
- large eggs3
- bean sprouts6 oz
- garlic chives4 oz
- carrots1 cup
- ginger1 tsp
- garlic4 cloves
- oil4 tbsp
- dark soy sauce1 tsp
- sesame oil0.5 tsp
- water2 tbsp
- Shaoxing wine1 tsp
- oyster sauce1 tbsp
- light soy sauce0.5 tbsp
- Chinese black vinegar0.5 tsp
- Sichuan peppercorn powder0.3 tsp
- sugar0.5 tsp
- salt0.3 tsp
Step-by-Step Instructions
01
Cook the sweet potato noodles according to the package directions until just tender, about 7 minutes. Transfer them to a bowl and toss with the dark soy sauce, sesame oil, and 2 tbsp water so the noodles stay glossy and do not stick together.
02
If using thicker soybean sprouts, return the noodle water to a boil and blanch the sprouts for 1 minute, then drain well. If using mung bean sprouts, skip this step and use them directly in the stir-fry.
03
In a small bowl, beat the eggs with the Shaoxing wine and salt until smooth.
04
Heat a wok over medium-high heat until lightly smoking. Add 2 tbsp oil, swirl to coat, then reduce the heat to medium-low. Pour in the eggs and gently scramble until softly set but still slightly moist. Transfer to a plate.
05
Add the remaining 2 tbsp oil to the wok over medium heat. Stir-fry the ginger and carrots for about 1 minute, then add half of the garlic and the bean sprouts. Increase the heat to medium-high and toss well.
