Stir Fried Diced Vegetables (Char Liap Liap) 炒粒粒

by Angie Liew
Char Liap Liap



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A Humble Yet Super Delicious Dish: Stir Fried Diced Vegetables, Char Liap Liap

There are so many things to love about this humble home cooked dish. It’s simple and quick to make and full of wholesome goodness. It tastes savoury yet sweet at the same time. A popular dish in most Chinese families, it is sometimes known as “Char Liap Liap” in Hokkien dialect which literally translates to “Stir Fried Cubes”.

Char Liap Liap

All About Cubes: Various Cubed Vegetables, Stir Fried to Aromatic Perfection

The star ingredient is the preserved sweet radish which gives the dish such a flavourful taste and a super crunchy bite. This dish is best served with hot plain porridge or steamed white rice for a light meal in the homes. Certainly a very treasured dish, so special to many people as it brings back old memories and old taste.

As always, Enjoy!

Char Liap Liap

Char Liap Liap

 
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Stir Fried Diced Vegetables (Char Liap Liap) 炒粒粒
By Angie Liew of Huang Kitchen
This colourful and flavourful dish is a humble traditional delicacy with an interesting name: Char Liap Liap, which literally translates to "Stir Fried Cubes". All about cubes: made of various types of vegetables, tofu, prawns, and preserved radish, all cut into cubes. This dish is best served with porridge or steamed rice!
Serving For
4people
Prep Time
20minutes
Cook Time
15minutes
Serving For
4people
Prep Time
20minutes
Cook Time
15minutes
Ingredients
Change Servings?
people
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Change Servings?
people
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Instructions
Prepare Ingredients:
  1. First, finely chop garlic. Then dice the preserved sweet radish, long beans and carrots into 1 cm length.
    First, finely chop garlic. Then dice the preserved sweet radish, long beans and carrots into 1 cm length.
    First, finely chop garlic. Then dice the preserved sweet radish, long beans and carrots into 1 cm length.
    First, finely chop garlic. Then dice the preserved sweet radish, long beans and carrots into 1 cm length.
  2. Slice firm beancurd (tau kwa) into thinner pieces, pan fried and cut into 1 cm cubes.
    Slice firm beancurd (tau kwa) into thinner pieces, pan fried and cut into 1 cm cubes.
    Slice firm beancurd (tau kwa) into thinner pieces, pan fried and cut into 1 cm cubes.
    Slice firm beancurd (tau kwa) into thinner pieces, pan fried and cut into 1 cm cubes.
  3. Next, dice 5 spice beancurd (tau kwa) and deep fry till fragrant. Then set aside.
    Next, dice 5 spice beancurd (tau kwa) and deep fry till fragrant. Then set aside.
    Next, dice 5 spice beancurd (tau kwa) and deep fry till fragrant. Then set aside.
    Next, dice 5 spice beancurd (tau kwa) and deep fry till fragrant. Then set aside.
  4. Lastly, fry raw peanuts until golden brown. Then drain on paper towel. And we're ready to fry the diced vegetables.
    Lastly, fry raw peanuts until golden brown. Then drain on paper towel. And we're ready to fry the diced vegetables.
    Lastly, fry raw peanuts until golden brown. Then drain on paper towel. And we're ready to fry the diced vegetables.
    Lastly, fry raw peanuts until golden brown. Then drain on paper towel. And we're ready to fry the diced vegetables.
Frying diced vegetables:
  1. To fry, first heat up wok with 1 tbsp cooking oil. Add in chopped garlic and stir fry till fragrant. Then add in preserved sweet radish cubes and continue to fry till aromatic. Next, stir in cut long beans and carrot cubes and mix well.
    To fry, first heat up wok with 1 tbsp cooking oil. Add in chopped garlic and stir fry till fragrant. Then add in preserved sweet radish cubes and continue to fry till aromatic. Next, stir in cut long beans and carrot cubes and mix well.
    To fry, first heat up wok with 1 tbsp cooking oil. Add in chopped garlic and stir fry till fragrant. Then add in preserved sweet radish cubes and continue to fry till aromatic. Next, stir in cut long beans and carrot cubes and mix well.
    To fry, first heat up wok with 1 tbsp cooking oil. Add in chopped garlic and stir fry till fragrant. Then add in preserved sweet radish cubes and continue to fry till aromatic. Next, stir in cut long beans and carrot cubes and mix well.
  2. Season with salt, oyster sauce, chicken stock granules and light soy sauce.
    Season with salt, oyster sauce, chicken stock granules and light soy sauce.
    Season with salt, oyster sauce, chicken stock granules and light soy sauce.
    Season with salt, oyster sauce, chicken stock granules and light soy sauce.
  3. Next, add a little dark soy sauce for colour. Lastly, add in the fried beancurd and fried peanuts. Continue to fry for about 5 minutes. Gently mix well and we're done!
    Next, add a little dark soy sauce for colour. Lastly, add in the fried beancurd and fried peanuts. Continue to fry for about 5 minutes. Gently mix well and we're done!
    Next, add a little dark soy sauce for colour. Lastly, add in the fried beancurd and fried peanuts. Continue to fry for about 5 minutes. Gently mix well and we're done!
    Next, add a little dark soy sauce for colour. Lastly, add in the fried beancurd and fried peanuts. Continue to fry for about 5 minutes. Gently mix well and we're done!
  4. Dish out onto a serving plate and serve immediately. This dish is usually served with hot plain porridge or steamed rice. As always, Enjoy!
    Dish out onto a serving plate and serve immediately. This dish is usually served with hot plain porridge or steamed rice. As always, Enjoy!
    Dish out onto a serving plate and serve immediately. This dish is usually served with hot plain porridge or steamed rice. As always, Enjoy!
    Dish out onto a serving plate and serve immediately. This dish is usually served with hot plain porridge or steamed rice. As always, Enjoy!
Notes

Use the sweet type of preserved radish for this dish.

When stir frying the chopped garlic, make sure not to over fry or the dish may taste bitter. Just fry till the chopped garlic is light golden brown.

Be sure not to overcook the long beans and carrots. Otherwise, the dice vegetables will be limped and not crunchy.

The amount of dice ingredients can be varied depending on own preference.

 

 

 

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