乾煸白菜


Stir-fried pointed cabbage doesn’t really sound that amazing. 

So I thought when the 老闆娘 at Plumhaus Berlin suggested this dish, but I soon changed my mind. 

Boy, it was so delicious I had to try it at home and guess what : it is super easy to make, ridiculously cheap, vegetarian and absolutely YUMMY.

So, here goes:


Take about half a kilo of cabbage (pointed/sweetheart cabbage works really well), rinse, pat dry and shred into bite-sized pieces.

Add a generous amount of oil to a wok (at least 5 tablespoons), add cabbage and stir-fry quickly over a high flame. As soon as the cabbage softens and begins to brown, take it out.


Put some crushed garlic and dried chillies into the wok and quickly stir-fry (炒出香味, then add some oyster sauce (I used vegetarian oyster sauce) and the cabbage. 

Stir and serve hot.

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My take on 干煸四季豆 (Sichuan Deep-fried Green Beans)

My son’s favorite food “ever”!

The name may not sound very appealing but this is indeed one of the yummiest bean dishes in the world. 干煸 literally means dry-fry, but most people nowadays deep-fry the beans for a quicker result.

You need:

500g green (French) beans (best results with fresh ones, deep-frozen ones don’t fry that nicely).

Half a red pepper, chopped into fine cubes

2-3 cloves of garlic, finely chopped 

2-3 scallions, thinly sliced

Ginger, minced

Soy sauce (sorry for the product placement but I like Kikkoman best)

Quite a bit of vegetable oil for deep -frying

If you like it hot you can add some dried small hot chili 

Salt, sugar 

In Sichuan you would add Sichusn pepper and some preserved (mustard) vegetable, I don’t use either.

That’s it for my Vegetarian version, you could add some ground pork for extra flavour.

做法

Cut the ends off the beans and trim them, if they are very long, cut them in half.


Heat wok until it begins to smoke, then add enough oil to deep-fry. 


Add beans and deep-fry until they start to shrivel. This usually takes 6-8 minutes. Remove beans from wok using a slotted spoon, place into a bowl and pat away excessive oil with a bit of kitchen cloth.

Heat fresh oil (about one tbsp) on a high flame and add garlic, scallions, ginger and chillies. Fry quickly, then add the green beans, the red pepper cubes as well as soy sauce, sugar and salt. Stir, taste and adjust the seasoning if desired. 


Enjoy!

醋溜土豆丝

Again, the most common translation for this dish, Shredded Potatoes with Vinegar Sauce, doesn’t really do it justice.

It requires some chopping stamina but the result is certainly worth it.
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You need:

potatoes (don’t ask how many, just see how long you can chop before your hand falls off) chopped into very fine strips

spring onions (chopped into fine rings)

red pepper, chopped into fine cubes

ginger, garlic, salt and all that, finely chopped of course

Chinese vinegar and soy sauce

Add oil to Wok and heat, add spring onions, fry quickly, then add potato strips and deep-fry for two minutes or so. Add red peppers, salt, ginger and garlic, stir and deglaze with vinegar and a bit of soy sauceimage

.

Ready.

 

 
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