Dry-Fried Cowpeas
Vibrant jade green in color, fresh, savory and crisp; fry in a wok until the skins are wrinkled.
Ingredients
tender cowpeas
400 g
crushed Yacai (40 g)
half a pack
Shaoxing wine
1 tbsp
soy sauce
2 tbsp
salt
to taste
MSG
to taste
sesame oil
to taste
Instructions
1
Step 1
Wash the cowpeas thoroughly, cut into segments about 3 cm long, and set aside.
2
Step 2
Clean the wok and place it over high heat, add oil and heat to 70% of its smoking point, add the cowpeas, fry until the skins wrinkle, then remove and drain excess oil, set aside.
3
Step 3
Leave a moderate amount of oil in the wok, pour in the soy sauce to add color, add the cowpeas and stir-fry until dry and fragrant, add salt and Yacai and stir-fry until aromatic, then add Shaoxing wine, sesame oil, and MSG, stir to combine evenly and serve.
