Drunken Alfalfa Greens
A quick Shanghai-style stir-fry featuring tender alfalfa sprouts flashed with fragrant baijiu. The high heat creates a slightly smoky, aromatic dish with a subtle boozy finish that evaporates during cooking.
Story
This classic Jiangnan dish transforms simple alfalfa sprouts into something extraordinary. The key is ultra-high heat and a generous glug of baijiu added at the end—it perfumes the greens without making them soggy. Serve immediately as a side or light main.
Ingredients
Alfalfa sprouts (or clover greens)
300g
Vegetable oil
3 tablespoons
Fine sea salt
to taste
Baijiu (Chinese white liquor)
3 tablespoons
Instructions
1
Prep the greens
Rinse the alfalfa sprouts thoroughly under cold running water. Drain well and pat completely dry with a clean kitchen towel—any excess water will cause steaming instead of stir-frying.
2
Heat the wok
Place a wok or large skillet over high heat. Add the oil and swirl to coat. Heat until the oil is shimmering and just beginning to smoke.
3
Stir-fry the greens
Add the alfalfa sprouts all at once. Season with salt, then stir and toss continuously for about 1-2 minutes. Keep the heat high—the greens should sizzle energetically.
4
Add the baijiu
Pour the baijiu around the edge of the wok, not directly onto the greens. The liquid will sizzle and evaporate quickly. Toss for another 30 seconds until the alcohol aroma fades and the greens are just tender-crisp.
5
Serve immediately
Transfer to a serving plate and serve hot right away. The greens should be bright green with slightly wilted tips.
