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Su Chao San Jiao (Stir-Fried Bamboo Shoots, Cabbage, and Red and Green Peppers in Spicy Bean Sauce)

During Chinese New Year, the people of Szechuan will use big bowls for their New Year dinner, and there must be nine bowls on the table, so they also call their dinner “Nine Big Bowl Dinner.” This dish may be one of the “big bowls.”…

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During Chinese New Year, the people of Szechuan will use big bowls for their New Year dinner, and there must be nine bowls on the table, so they also call their dinner “Nine Big Bowl Dinner.” This dish may be one of the “big bowls.”

Servings
serving

Ingredients

  • 2 Tbs. vegetable oil
  • 1 tsp. garlic, thinly sliced
  • 1 tsp. ginger, thinly sliced
  • 4 oz. bamboo shoots, diced
  • 4 oz. cabbage, shredded
  • 4 oz. red bell peppers, cubed
  • 4 oz. green bell peppers, cubed
  • 2 scallions, trimmed and cut into 2-inch lengths
  • 1 tsp. spicy bean sauce
  • 1 cup water
  • 1 tsp. red vinegar
  • 1 tsp. granulated sugar
  • 2 tsp. soy sauce
  • 1 Tbs. cornstarch
  • 1 Tbs. water

Preparation

  1. Heat wok over medium-high heat. When hot, add oil, then stir-fry garlic and ginger. Add vegetables, and continue to stir-fry.
  2. Stir in bean sauce, water, vinegar, sugar and soy sauce. Mix cornstarch with water, and stir into vegetables. Continue cooking until thickened, 1 or 2 minutes more. Remove from heat, and serve.

Wine Suggestions

A sweet wine offers a nice counterbalance to hot, acid and bitter. With this “big bowl” entrée, try the Australian wine Hope Estate Hunter Valley Verdelho. Vanessa Lim also suggests a complex, fruity Sauvignon Blanc, Chalk Hill.

Nutrition Information

  • Serving Size Serves 3
  • Calories 150
  • Carbohydrate Content 15 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 240 mg
  • Sugar Content 5 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g