World Flavors Cookbook

Gan Bian Shu Cai (Dry-Fried Vegetables)

Name: Gan Bian Shu Cai (Dry-Fried Vegetables)
Cook time: 10 min
Cuisine: Ancient World
Ingredients: seasonal vegetables (amaranth, water spinach, or mustard greens), lard or sesame oil, salt, garlic, dried chili or Sichuan pepper

Vegetables stir-fried in very hot oil with minimal liquid until slightly shriveled and intensely flavored — a technique described in the Qimin Yaoshu as the proper way to cook tender greens.

Cuisine: Ancient World

Ingredients

seasonal vegetables (amaranth, water spinach, or mustard greens), lard or sesame oil, salt, garlic, dried chili or Sichuan pepper

Instructions

Wash and dry vegetables thoroughly. Heat lard or oil in a wok over highest heat until smoking. Add garlic and pepper briefly. Add vegetables all at once. Toss rapidly and continuously. Add salt. Cook 3-5 minutes — do not add water. Vegetables should wilt and char slightly at edges. Serve immediately.