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Wednesday, October 5, 2011

Vegetarian Stir Fry Turnip [Sengkuang]

Vegetarian Stir Fry Turnip [sengkuang]

My Pa was in hospital due to old age skin problems.  Since I have to take care of him, there will be no more vegetarian cooking for the time being.   My Ma will cook her own vegetarian dishes.  So here I will post all the vegetarian recipes that I have prepared so far which may be of interest to dear readers.
The non-vegetarian stir fry turnip is a popular dish among Malaysian Chinese especially the Peranakan people and sometimes a must have dish during festive season a.k.a Popiah Chai and Jiu Hu Char.
Here, I prepared this vegetarian version of Popiah Chai that is minus the non-vegetarian ingredients such as pork, shredded dried cuttlefish, crab meat or prawns etc.
1 big turnip [sengkuang] about 1.5 kg - cut very fine shreds
1 carrot - cut very fine shreds
3-4 dried mushrooms - soaked and cut fine shreds
2 piece beancurd - cut thin strips
10-12 french beans - finely sliced
50 ml oil
Salt and vegetarian msg to taste
  1. Heat oil in wok to fry beancurd.  Stir fry continously till slightly crispy.  Remove and set aside.
  2. Using the same wok and add a little more oil if necessary.  Fry mushrooms till fragrant then add in turnip and carrot.  Continue frying until the vegetables are limp and soft.  Add in salt and msg to taste.
  3. Then add in fried beancurd and french beans.  Stir fry to combine and cook till french beans are cooked.  Dish out to serve with rice or lettuce leaves and chilli sauce.
This vegetable dish can be used as fillings for vegetable Chinese paus.  Just make sure it is not too watery otherwise, it is difficult for wrapping.  


Anonymous said...

Hi Kimmy,

Very nice recipe. I have also seen before some using sweet beancurd strips as the "cuttlefish". Very creative.


Kimmy said...

Hi Shirlynn, I prefer this version more than the Jiu Hoo Char. Yes, fried sweet beancurd strips can be added too, it tastes sweet.

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