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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. Soak the dried mushrooms in a bowl of hot water.

2. Set them aside to hydrate.

3. In the meantime, cut off the branches, peel the broccoli stems and julienne.

4. *Reserve the scraps.*

5. Once the dried mushrooms are hydrated, remove and reserve the stems.

6. *Reserve the soaking liquid.*

7. Thinly slice the mushrooms.

8. Transfer all the vegetable scraps to a sauce pot along with the reserved soaking liquid.

9. Add some water to submerge the scraps.

10. Bring it up to a simmer.

11. Continue cooking for 3 to 5 mins.

12. Kill the heat, cover and steep for 5 mins.

13. Drain and discard all the residue.

14. We're gonna need 200g of that simple stock. You can serve the remaining stock for your next recipes.

15. To that 200g of stock, add soy, shaoxing, oyster and sugar.

16. Mix to combine well and until the sugar has completely dissolved.

17. Set it aside until ready to use.

18. In a wok or skillet over medium heat, add sesame oil.

19. Once the oil is heated up, add in garlic and ginger.

20. Season with salt, pepper and chili flakes.

21. Saute until aromatic and well combined.

22. Next, add in the mushrooms.

23. Saute until well combined.

24. Add in butter and dark soy sauce.

25. Saute until lightly caramelized.

26. Followed by broccoli stems and bamboo.

27. Saute to combine well.

28. Add a splash of that simple stock mixture and deglaze.

29. Add in the remaining simple stock mixture.

30. Saute until well combined.

31. Continue cooking until the liquid is reduced slightly.

32. Taste and adjust for seasonings.

33. Add in the slurry and saute until thickened.

34. Turn off the heat, and drizzle in toasted sesame oil and vinegar.

35. Serve immediately over some rice.

Absolutely yummilicious...

Recipe Video: