Stir-Fried Mixed Vegetables with Egg Crepe and Curry Sauce

Name: Stir-Fried Mixed Vegetables with Egg Crepe and Curry Sauce
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 5.3 oz beech mushrooms (150 grams); 5.3 oz white shimeji mushrooms (150 grams); 1 zucchini; 2 stalks celery; 1 carrot; 2 green onions; 2 wood ear mushrooms; 3 slices firm tofu; Some julienned ginger; 1 handful glass noodles; [Egg Crepe]; 3 eggs; 1 tablespoon mayonnaise; [Seasonings]; 1/2 teaspoon salt; 2 cubes curry sauce

凱茜媽咪の廚房 @Kathy_kitchen

Stir-fried mixed vegetables, or 'he cai', is a dish where you slice and stir-fry your favorite ingredients, then top them with a thin egg crepe—hence the name 'he cai dai mao' (mixed vegetables with a hat). This is a classic home-cooked dish, but it can also be served at gatherings. The idea is to use up whatever you have in the fridge—mix and match any combination of meat or vegetables you like. I happened to have beech mushrooms and white shimeji mushrooms, which add extra nutrition and texture. The glass noodles soak up the mushroom juices, making them flavorful and satisfying. I also added my favorite firm tofu. In short, this dish is all about variety—just stir-fry the flavors you and your family enjoy. The egg crepe is the highlight! For a tender, silky crepe, add a little mayonnaise to the beaten eggs. This dish is great for all ages, and I serve it with a delicious curry sauce for a unique twist. The variety of ingredients creates a perfect blend of textures and flavors.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

30 minutes

Serves 4 servings

5.3 ozbeech mushrooms (150 grams)
5.3 ozwhite shimeji mushrooms (150 grams)
1zucchini
2 stalkscelery
1carrot
2green onions
2wood ear mushrooms
3 slicesfirm tofu
Some julienned ginger
1 handfulglass noodles
[Egg Crepe]
3eggs
1 tablespoonmayonnaise
[Seasonings]
1/2 teaspoonsalt
2 cubescurry sauce

Saved

Steps

30 minutes

1

Prepare all the ingredients.
2

Trim the ends off the beech and shimeji mushrooms, separate into small clusters, and rinse. Wash the zucchini and celery, then julienne. Peel and julienne the carrot. Cut the green onions into sections. Rinse the wood ear mushrooms, soak until expanded, then julienne. Slice the firm tofu into thin strips. Peel and julienne the ginger. Rinse the glass noodles.
3

Make sure all ingredients are ready.
4

Heat a pan and add 1 teaspoon vegetable oil. Sauté the ginger, then add the beech and shimeji mushrooms and stir-fry briefly. Add the wood ear mushrooms, then 1/2 teaspoon salt. Cover and cook for 5 minutes.
5

Remove the lid and add the glass noodles.
6

Let the glass noodles absorb the mushroom juices for a rich, layered flavor. Transfer to a plate and set aside.
7

Wash the pan, heat it, and add oil. Sauté the green onions, then add the tofu strips and stir-fry.
8

Add the julienned carrot and stir-fry for 5 minutes, then add the celery.
9

Add the zucchini, season with 1/2 teaspoon salt, then return the mushroom and glass noodle mixture to the pan.
10

Stir everything together until well mixed. Turn off the heat and transfer to a large, deep bowl. Cover with a plate and invert to press the vegetables firmly.
11

Beat the eggs and mix in 1 tablespoon mayonnaise for a silkier egg crepe.
12

Wash the pan, heat it, and lightly oil the bottom. Pour in the beaten eggs and swirl to form a large, thin crepe—big enough to cover the mixed vegetables.
13

In a pot, bring 2 cups water (500 ml) to a boil. Add 2 curry cubes and stir until dissolved.
14

Invert the mixed vegetables onto a serving plate and cover with the egg crepe.
15

Pour the curry sauce over the top.
16

Enjoy your meal!
17

[Tip] Adding mayonnaise to the eggs makes the crepe extra tender and silky.