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Chao San Xi (炒三丝), or "Stir-Fried Three Shreds," is a classic dish that highlights balance—textures, flavors, and the beauty of simple ingredients. Traditionally found in Huaiyang cuisine, it’s all about thinly sliced ingredients that cook quickly in a fragrant sauce.

My version takes a vegetarian approach, using leftover broccoli stems, bamboo shoots, and dried mushrooms, proving that even humble scraps can be turned into something delicious. The mushrooms bring umami depth, the bamboo adds a crisp bite, and the broccoli stems, often overlooked, provide a fresh, slightly sweet crunch.

The beauty of Chao San Xi is its versatility—while this version is plant-based, the three shreds can be anything you like. Common variations include shredded pork, chicken, or seafood, paired with vegetables like carrots, bell peppers, or bean sprouts.

If meat is used, it’s typically "velveted" (marinated in soy sauce, Shaoxing wine, egg white, and cornstarch) for a tender and silky texture, you can check out my previous Beef and Broccoli recipe. The sauce itself is light yet flavorful, with a balance of soy, sesame oil, and black vinegar, coating everything in a glossy, fragrant finish.

If you’re looking for a quick, no-fuss stir-fry that’s satisfying and packed with umami, this recipe is worth a try. It’s a great way to use up leftover veggie scraps, making it both budget-friendly and delicious.

Serve it over rice, enjoy it as a side dish, or even toss in some tofu for extra protein. However you customize it, this is proof that simple ingredients, when cooked right, can turn into something truly special.

Ingredients:

(Serve 2)

• Dried Mushrooms, 5

• Broccoli Stems, 3

• Light Soy Sauce, 2 TBSP

• ShaoXing / Hua Tiao Wine, 1 TBSP

• Oyster Sauce, 1 TBSP Or Mushroom Soy Sauce for Vegetarian Option

• Granulated Sugar, 1/2 TBSP

• Sesame Oil, 2 TBSP

• Garlic Finely Minced, 5 Cloves

• Ginger Finely Minced, 2"

• Sea Salt, Pinch

• White Pepper, Pinch

• Chili Flakes, Pinch

• Unsalted Butter, 1 TBSP

• Dark Soy Sauce, 1 TSP

• Bamboo Preserved, A Handful

• Slurry, 1 TBSP Cornstarch + 1 TBSP Water

• Toasted Sesame Oil, 1 TBSP

• Black Vinegar, 2 TBSP

Equipment:

• Wok / Cast Iron Skillet / Pan

• Sauce Pot

Directions:

1. Prepare the Ingredients.

2. Soak dried mushrooms in a bowl of hot water and set aside to hydrate.

3. While waiting, cut the stems off the broccoli. Peel the stems and julienne them.Tip: Save the broccoli scraps (peels and bits).

4. Once the mushrooms are soft, remove and set aside the stems.Tip: Save the soaking liquid.

5. Thinly slice the mushroom caps.

6. Make the Simple Veg Stock.

7. In a small sauce pot, add all the reserved vegetable scraps and mushroom soaking liquid.

8. Add extra water if needed to fully submerge.

9. Bring to a simmer and cook for 3 to 5 minutes.

10. Turn off the heat, cover, and let steep for 5 minutes.

11. Strain and discard the solids.

12. Measure out 200g of this stock. You can save any extra for another dish.

13. Make the Sauce Base.

14. To the 200g stock, add soy sauce, ShaoXing wine, oyster sauce, and sugar.

15. Stir until sugar fully dissolves. Set aside.

16. Start the Stir Fry.

17. In a wok or skillet over medium heat, heat some sesame oil.

18. Add garlic and ginger. Season with salt, pepper, and chili flakes.

19. Sauté until aromatic.

20. Add the sliced mushrooms and stir-fry until well combined.

21. Add butter and dark soy sauce. Stir until the mushrooms are lightly caramelized.

22. Add the julienned broccoli stems and bamboo shoots.

23. Stir to mix everything well.

24. Finish the Sauce.

25. Pour in a splash of the sauce base to deglaze the pan. Scrape up any bits.

26. Add the remaining sauce base and cook until it reduces slightly.

27. Taste and adjust with more salt or sugar if needed.

28. Stir in the cornstarch slurry and cook until the sauce thickens.

29. Serve.

30. Turn off the heat and drizzle in toasted sesame oil and black vinegar.

31. Serve immediately over hot steamed rice.

Absolutely yummilicious...

Recipe Video: