Stir-fry Cochayuyo (Seaweed) with Vegetarian Barbecue Sauce



Group A: 125g cochayuyo; 2 tbsp. vegetarian barbecue sauce; 1.5 tsp. oil; 5 pcs. ginger; 5 pcs. star anise; some cilantro

Group B: 3 pcs ginger; ¼ slab sugar; 1 tsp. white vinegar

Seasonings: 1 tsp. sugar; ½ tsp. salt


  1. Soak cochayuyo in water for 3 hours. Wash cochayuyo and set aside.
  2. Put all ingredients in group B in a saucepan with water and bring to a boil. Add soaked cochayuyo and cook for 2-3 minutes. Remove from water and set aside for later.
  3. Preheat a wok with some oil and sauté star anise until aromatized. Add ginger and vegetarian barbecue sauce into the wok and stir-fry briefly. Add some water and cochayuyo. Sauté for 1 minute. Add seasoning and garnish with cilantro. Dish is ready to be served.


  1. For individual monitoring their sodium intake, you can ease up on the salt since cochayuyo has a naturally salty taste.


Leave a Reply

More Recipes

Chinese Salad

Ingredients: 150g cucumber, 150g carrot, 200g enokitake mushrooms Seasonings: 1 tbsp. Zhenjiang vinegar, 1 tbsp. first extract soy sauce, 1 tsp. su...

Braised Pomelo Pith With Soy Sauce

Ingredients: One Chinese pomelo, 4-5pc. ginger Seasonings: 2 tbsp first-extract soy sauce, 1tbsp. dark soy sauce, 1pc. rock sugar Steps: Re...

Green Papaya Soup

Ingredients: 700g green papaya, 100g black-eyed peas, 100g cashew nuts,  40g dried figs, 1pc. dried tangerine peel Seasonings:1-2 tsp sea salt S...