Stir-fried Chinese Broccoli with Jade Hairpin Frog Legs

Name: Stir-fried Chinese Broccoli with Jade Hairpin Frog Legs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g boneless frog legs; 300 g Chinese broccoli; 20 g ham strips; 20 g bamboo shoot strips (blanched); 2 tsp fine salt; 0.5 tbsp Shaoxing wine; 0.5 tbsp wet cornstarch; 1.5 tsp MSG; 2 tsp white sugar; 3 tsp sesame oil; 1 tsp ground white pepper; 0.5 tbsp dry cornstarch; 500 g rendered lard

This dish features tender, succulent meat paired with crisp choy sum tips. It is made by threading strips of ham and bamboo shoots into frog legs, then deep-frying and finishing with a thickened sauce.

30 min

Easy

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Stir-fried Chinese Broccoli with Jade Hairpin Frog Legs

Ingredients

boneless frog legs 200 g

Chinese broccoli 300 g

ham strips 20 g

bamboo shoot strips (blanched) 20 g

fine salt 2 tsp

Shaoxing wine 0.5 tbsp

wet cornstarch 0.5 tbsp

MSG 1.5 tsp

white sugar 2 tsp

sesame oil 3 tsp

ground white pepper 1 tsp

dry cornstarch 0.5 tbsp

rendered lard 500 g

Instructions

Step 1

Debone the frog legs, then blanch the bamboo shoot strips in boiling water until cooked. Thread the ham strips and blanched bamboo shoot strips through the frog legs.

Step 2

Heat a wok with 20 g of rendered lard, add 1 tsp of fine salt, stir-fry the Chinese broccoli until just tender, then transfer to a colander to drain excess moisture.

Step 3

In a bowl, mix the ground white pepper, sesame oil, and wet cornstarch to make a thickening sauce. Toss the stuffed frog legs with the dry cornstarch until evenly coated.

Step 4

Heat the remaining rendered lard in the wok to low-medium heat (around 40% of maximum heat), add the coated frog legs and deep-fry until cooked through, then transfer to a colander to drain excess oil.