Dry-fried vegetables with sesame seeds

Dry-fried vegetables with sesame seeds

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

The key ingredient in this easy dish is the Sichuan preserved vegetables, or zha cai, made using the stems of mustard greens, which have been rubbed with salt and chilli powder and left to ferment. A pantry staple in most Chinese kitchens, these are readily found in jars or plastic sachets in Asian grocery stores.

Ingredients

Quantity Ingredient
300g mung bean sprouts
60ml vegetable oil
300g tinned bamboo shoots, drained
300g long white chinese turnip, peeled and cut into thick matchsticks
1 onion, finely sliced
1 teaspoon sesame oil
2 tablespoons Toasted sesame seeds

Sauce

Quantity Ingredient
3 cm piece ginger, peeled and finely chopped
2 tablespoons clear rice wine
2 tablespoons light soy sauce
120g ready-made sichuan preserved vegetables, roughly chopped

Method

  1. To make the sauce, combine all the ingredients in a small bowl and set aside.
  2. Wash the bean sprouts and dry well with paper towel. Heat the oil in a large wok over a medium–high heat until the oil is just starting to smoke, then add the bean sprouts, bamboo shoots, turnip and onion and stir-fry for 2 minutes. Add the sauce mixture and cook for another minute, then add the sesame oil and toss to combine. Transfer to a platter, sprinkle with the sesame seeds and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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