A bold Sichuan-style stir-fry featuring tender fern cake slices tossed with crisp celery and savory ham, finished with aromatic dried chilies and Sichuan peppercorns.
Fern cake (jueba) is a traditional ingredient made from compressed fern starch, prized for its soft, slightly chewy texture that absorbs flavors beautifully. This quick stir-fry balances the earthy notes of the fern cake with the fresh crunch of celery and the salty richness of Chinese ham.
Soak the fern cake slices in warm water for about 10 minutes until softened. Meanwhile, wash and cut the celery into diagonal pieces. Slice the ham into thin strips.
Heat oil in a wok over medium-high heat until it shimmers. Add the dried chilies, smashed ginger, and Sichuan peppercorns. Stir-fry briefly until fragrant—about 30 seconds. Watch closely to avoid burning.
Drain the soaked fern cake and add it to the wok. Stir-fry for 2-3 minutes, allowing the slices to absorb the spicy aromatic oil and develop a slight crispness on the edges.
Add the celery and ham slices to the wok. Continue stir-frying for another 2 minutes until the celery turns bright green and remains crisp-tender. Season with salt to taste.
Toss everything together until well combined. Remove from heat and transfer to a serving plate. Garnish with chopped green onions and serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
