Stir-Fried Bracken Fern with Dried Shrimp

Name: Stir-Fried Bracken Fern with Dried Shrimp
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: Chinese
Ingredients: Bracken fern (tough stems removed, blanched in boiling water, cut into long segments), to taste; 50 g Dried shrimp (soaked until rehydrated, rinsed, then steamed with cooking wine and water until tender); 1 Ginger (peeled, rinsed, finely minced); Cornstarch (for thickening), to taste; 30 g Cooking oil (heated to about 50% hot); 1 tsp Sesame oil (drizzled just before serving); 3 tsp Soy sauce; 1 tsp Fermented black beans; 1 tsp Chili powder; 1 tsp Fine salt; 2 tsp Sugar; 2 tsp MSG; 2 tbsp Stock; 2 tbsp Cooking wine

Tender and delicately smooth, with a fresh, fragrant aroma — a simple stir-fry of seasonal ferns and dried shrimp.

37 min

Easy

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Stir-Fried Bracken Fern with Dried Shrimp

Ingredients

Bracken fern (tough stems removed, blanched in boiling water, cut into long segments) to taste

Dried shrimp (soaked until rehydrated, rinsed, then steamed with cooking wine and water until tender) 50 g

Ginger (peeled, rinsed, finely minced) 1

Cornstarch (for thickening) to taste

Cooking oil (heated to about 50% hot) 30 g

Sesame oil (drizzled just before serving) 1 tsp

Soy sauce 3 tsp

Fermented black beans 1 tsp

Chili powder 1 tsp

Fine salt 1 tsp

Sugar 2 tsp

MSG 2 tsp

Stock 2 tbsp

Cooking wine 2 tbsp

Instructions

Prepare the ingredients

Remove the tough stems from the bracken fern, blanch in boiling water, and cut into long segments. Soak the dried shrimp until rehydrated, rinse well, transfer to a ceramic bowl with the cooking wine and a splash of water, and steam until tender. Peel the ginger, rinse, and finely mince.

Bloom the aromatics

Heat the oil in a wok to about 50% hot, add the minced ginger, chili powder, and fermented black beans, and stir-fry until fragrant. Add the bracken fern and toss briefly, then pour in the steamed dried shrimp along with their steaming liquid.

Simmer and thicken

Add the salt, sugar, soy sauce, and cooking wine and stir to combine. Pour in the stock and bring to a boil. Once the bracken fern has softened slightly, season with MSG, thicken with a cornstarch slurry to a light glaze, drizzle with the sesame oil, plate, and serve.