Sundaland Recipes

Chap Chye is a delightful and wholesome dish that originates from the Peranakan cuisine of Singapore and Malaysia. This vegetarian stir-fry is a true celebration of vibrant flavors and colorful vegetables. 
Chap Chye, also known as "mixed vegetables," is a medley of various vegetables and ingredients that come together in perfect harmony. It typically features an assortment of vegetables such as cabbage, carrots, mushrooms, bamboo shoots, and bean sprouts. These vegetables are stir-fried to perfection, retaining their crispness while absorbing the flavors of the dish.What sets Chap Chye apart is the rich and aromatic sauce that coats the vegetables. The sauce is made by combining a variety of seasonings such as soy sauce, oyster sauce, garlic, and sometimes fermented bean paste. This combination creates a savory and umami-packed sauce that elevates the flavors of the vegetables. 

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By:Sundaland Recipes Team
Author:

Prep Time:15 Minutes
Cook Time:20 Minutes
Suitable:Vegetarian
Category:Appetizer
Origin:Chinese, Malaysia, Singapore, Indonesia
Serving:4 Person
Tags:Flavors, Savory, Must-Try

Nutrifacts:200 calories
  5 grams fat

Rating:4.0 

Traditionally, Chap Chye is served with steamed rice or as part of a larger spread of dishes in a Peranakan feast. It is a versatile dish that can be enjoyed on its own as a vegetarian main course or as a side dish to complement other dishes. 

Ingredients:

• 2 tablespoons cooking oil
• 4 cloves of garlic, minced
• 1 onion, thinly sliced
• 1 carrot, julienned
• 1 cup cabbage, thinly sliced
• 1 cup mushrooms (such as shiitake or button mushrooms), sliced
• 1 cup bamboo shoots, sliced
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon fermented bean paste (taucheo) (optional)
• 1 teaspoon sugar
• ¼ cup vegetable broth or water
• Salt, to taste
• Chopped spring onions, for garnish

Instructions:

1. Heat the cooking oil in a large pan or wok over medium heat.
2. Add the minced garlic and sliced onion. Sauté until fragrant and the onion turns translucent.
3. Add the carrots, cabbage, mushrooms, bamboo shoots, and bean sprouts to the pan. Stir-fry for a few minutes until the vegetables start to soften.
4. In a small bowl, mix together the soy sauce, oyster sauce (if using), fermented bean paste (if using), sugar, and vegetable broth or water.
5. Pour the sauce mixture over the vegetables in the pan. Stir well to coat the vegetables evenly.
6. Continue cooking for about 5-7 minutes until the vegetables are cooked but still retain their crispness.
7. Taste and adjust the seasoning with salt if needed.
8. Transfer the Chap Chye to a serving dish and garnish with chopped spring onions.
9. Serve hot with steamed rice or as part of a larger meal.