Braised Jiaobai with Sweet Bean Sauce
Well-balanced savory and salty, light and refreshing.
Ingredients
tender jiaobai (wild rice shoots)
500 g
sweet bean sauce
30 g
Shaoxing wine
10 g
sugar
20 g
chopped scallion
to taste
cornstarch slurry
to taste
chicken bouillon powder
to taste
sesame oil
to taste
Instructions
1
Step 1
Peel the jiaobai, trim off the tough base, wash it, and cut it lengthwise in half. Gently tap with the back of a knife to loosen the texture, then cut into strips and set aside.
2
Step 2
Heat oil in a wok over medium-high heat until it reaches about 60% hot (around 150 °C / 300 °F), then add the jiaobai strips and fry until cooked through. Remove and drain.
3
Step 3
Leave a little oil in the wok. While still hot, add the sweet bean sauce, Shaoxing wine, chopped scallion, sugar, a small splash of water, and chicken bouillon powder. Once it comes to a boil, add the jiaobai and stir to coat evenly. Thicken with the cornstarch slurry, drizzle with sesame oil, and serve.
