Stir-Fried Er Cai
Er Cai, a vegetable recently available in my hometown of Qinhuangdao, has a refreshing yet slightly bitter taste that suits my palate perfectly. After trying various cooking methods, I found that stir-frying is my favorite way to enjoy it.
Materials
| Er Cai | 6 pieces |
| Garlic | 3 cloves |
| Dried Red Chili | 5 pieces |
| Salt | 3 grams |
| Sugar | 3 grams |
| Oyster Sauce | 1 spoon |
| Chicken Essence | 2 grams |
How To Make
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Wash and slice the Er Cai, slice the garlic cloves, and cut the dried red chilies into sections.
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Boil water in a pot, adding a pinch of salt and oil. Once boiling, blanch the Er Cai slices for 1 minute.
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Remove the Er Cai and rinse with cold water. Set aside.
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Heat oil in a pan, then add the garlic slices and chilies to sauté until fragrant.
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Add the Er Cai to the pan, then season with 3 grams of salt, 3 grams of sugar, 2 grams of chicken essence, and a small spoon of oyster sauce. Stir-fry on high heat for one minute.
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Before serving, drizzle with a little sesame oil and plate the dish.
