How to Stir Fry Any Vegetable – Three Basic Flavors and Recipes (蒜蓉炒西兰花/姜汁炒芥兰/虾酱炒通心菜)

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Broccoli with Garlic, Gai Lan with Ginger Sauce, and Morning Glory with Shrimp Paste and Chilis – we’ll be using these three dishes to illustrate three flavor profiles that you can apply to almost any vegetable.

Stir-fried greens are an important part of any Chinese meal, and are a quick and easy thing to whip up as a side dish. When learning how to cook these, it’s best to think in terms of ‘technique’ and ‘flavor profile’. If you guys like this sort of thing, let us know and we can do another video one day with three more flavor profiles.

As always, the detailed recipes and a discussion on other vegetables/flavor profiles are over here on /r/cooking:

ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂

We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!

Nguồn: https://dantrithegioi.com

Xem thêm bài viết khác: https://dantrithegioi.com/giai-tri

32 COMMENTS

  1. Hey, so let us know what vegetables you're usually working with around where you live. Asparagus? Kale? If it's a green that's common in China we can shoot you a brief recipe, and if not we should still be able to give some ideas 🙂

  2. In Indonesia, we do not blanch morning glory. We stir fry garlic and shallots with a bit oil, and then add oyster sauce, red chili, fish sauce/salt, a bit sugar, toasted shrimp paste and then add the raw veggie directly. Cover for 1 minute, and then stir a bit. Done. The morning glory will be crispy and delicious!

  3. I remember one chinese restaurant in my town sells broccoli and mushroom stir fry, with that garlicky sauce. Best serve with cuts of duck and rice. Now the restaurant is closed and the building was demolished

    Miss that old days

  4. Thank you for this. Of course in China they eat a lot of vegetable dishes but they are often more lightly seasoned than others, so whereas I can know a yuxiangrousi from a mapodoufu and search for it easily, I would still get confused on vegetables, as they all seemed to be greens with some white parts. They would say one day it's called called little white vegetable, the next one would be big white vegetable (but we call it baobaocai in dialect, nice, almost the same but different) – and then the next one is called green vegetable… I ended up making aubergine all the time, even though it sucks up too much oil both for me and my kitchen and still doesn't taste like the real thing unless I full on deep fry it. And it doesn't fit the mysterious yin and yang balance that Chinese people are always talking about, too rich surely… So now when corona is over maybe I can get to an Asian supermarket and make one of these! Cheers guys

  5. I love all kinds of Chinese stir-fried veggies. A very tasty way of eating lots of veggies. Thank you for sharing your recipe.

  6. Great video! I love the way vegetables are cooked in Chinese (and Asian) dishes. First of all, if you have the freshest vegetables, you can never go wrong. A quick stir fry in a screaming hot pan cooks the vegetables thoroughly without turning it into mush, and it is dressed with a simple, simple sauce to complement the flavors. Nothing is ever drowned in cheese sauce or something heavy that muddies the flavors. Morning glory (water spinach) with shrimp paste is the greatest thing in the world. Trust me, I am Vietnamese! That is how we eat morning glory.

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