Este salteado de legumes é uma forma fantástica de criar uma refeição rápida, saudável e cheia de sabor. O segredo que eleva este prato é o repolho preservado de Tianjin, um ingrediente tradicional chinês que adiciona uma profundidade salgada e umami única, transformando um simples conjunto de vegetais numa experiência gustativa vibrante e inesquecível.

Ingredientes

  • 1/2 dikon rabanete, descascado e cortado em julienne
  • 1 cenoura descascada, fatiada e cortada em flores
  • 2 talos de cebolinha picada
  • 4 lanças de espargos brancos cortadas em secções de 3 cm
  • 1 courgete pequena cortada em faixas de 5 cm de comprimento
  • 1 pimentão amarelo pequeno, sem sementes e fatiado
  • 2 talos de aipo fatiado
  • 1 colher de chá de raiz de gengibre, ralado
  • 1 colher de sopa de repolho preservado de Tianjin
  • 2 colheres de sopa de óleo
  • 1/2 xícara de caldo de legumes
  • pitada de açúcar
  • 1/2 colher de sopa de amido de milho

Preparação

  1. Espargos claros e cenoura.
  2. Aqueça o óleo no wok, frite o gengibre até perfumado, adicione o aipo, pimentão, courgete, daikon e Tianjin, frite cerca de 4 minutos, adicione aspargos e cenoura.
  3. Despeje em caldo de legumes e açúcar, misture bem, adicione o amido de milho misturado com 1 colher de sopa de água, misture bem.
  4. Sirva polvilhado com cebola verde.

Ready for a vibrant and flavour-packed stir-fry? The English recipe is just below.

Stir-fried Vegetables with Tianjin Preserved Cabbage

This colourful vegetable stir-fry is a wonderful example of how one special ingredient can elevate a simple dish into something truly memorable. The star here is the Tianjin preserved cabbage, a type of pickled Napa cabbage originating from Tianjin, China. It has a distinctively salty, savoury, and deeply umami flavour that imparts a wonderful depth to the crisp, fresh vegetables.

This dish is all about texture and speed, so it’s essential to have all your vegetables chopped and ready to go before you even think about heating the wok. Blanching the harder vegetables like asparagus and carrots for a minute beforehand is a key step that ensures they cook through at the same rate as the softer ingredients, resulting in a perfect tender-crisp bite.

Feel free to adapt this recipe with any vegetables you have on hand – broccoli florets, bok choy, or snap peas would all be excellent additions. Because the preserved cabbage is quite salty, be sure to taste the dish before you consider adding any extra salt or soy sauce. Serve this immediately over a bed of fluffy steamed rice for a light, healthy, and satisfying meal.

Ingredients

  • 1/2 daikon radish, peeled and julienned
  • 1 carrot, peeled and sliced (cut into flower shapes, if desired)
  • 2 stalks of spring onion, chopped
  • 4 spears of white asparagus, cut into 3cm sections
  • 1 small courgette, cut into 5cm long strips
  • 1 small yellow bell pepper, deseeded and sliced
  • 2 stalks of celery, sliced
  • 1 teaspoon of grated ginger root
  • 1 tablespoon of Tianjin preserved cabbage, rinsed
  • 2 tablespoons of oil
  • 1/2 cup of vegetable stock
  • A pinch of sugar
  • 1/2 tablespoon of cornflour

Method

  1. Bring a small pan of water to a boil. Blanch the asparagus and carrot slices for 1-2 minutes, then drain and set aside.
  2. Heat the oil in a wok or large frying pan over a medium-high heat. Add the ginger and fry until fragrant. Add the celery, yellow pepper, courgette, daikon, and Tianjin preserved cabbage. Stir-fry for about 4 minutes.
  3. Add the blanched asparagus and carrots to the wok.
  4. Pour in the vegetable stock and the pinch of sugar. Stir well to combine.
  5. In a small bowl, mix the cornflour with 1 tablespoon of cold water to create a smooth slurry. Pour this into the wok, stirring continuously until the sauce thickens slightly.
  6. Serve immediately, garnished with the chopped spring onions.