Stir-Fried Frog Legs with Vegetables

Name: Stir-Fried Frog Legs with Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 250 g Boneless cleaned frog legs; 250 g Vegetable greens; 3 g Fine salt; 10 g Shaoxing wine; 1.5 g Monosodium glutamate; 100 g Superior stock; 0.5 g Sugar; 100 g Light secondary stock; 0.05 g White pepper; 0.5 g Sesame oil; 10 g Dry starch; 500 g Cooked lard (approximately 65 g used); 10 g Wet starch slurry; 0.5 g Minced garlic; 2.5 g Decorative ginger slices (5 pieces)

A classic dish from Guangdong (Cantonese) cuisine. The frog legs are deboned, flash-blanched in hot oil, then stir-fried together with vegetables using the oil-passing (拉油) technique.

25 min

Easy

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Ingredients

Boneless cleaned frog legs 250 g

Vegetable greens 250 g

Fine salt 3 g

Shaoxing wine 10 g

Monosodium glutamate 1.5 g

Superior stock 100 g

Sugar 0.5 g

Light secondary stock 100 g

White pepper 0.05 g

Sesame oil 0.5 g

Dry starch 10 g

Cooked lard (approximately 65 g used) 500 g

Wet starch slurry 10 g

Minced garlic 0.5 g

Decorative ginger slices (5 pieces) 2.5 g

Instructions

Marinate the frog legs

Debone the frog legs and toss them evenly with the dry starch until well coated.

Stir-fry the vegetables

Heat a wok over medium heat, add 15 g of the cooked lard, then add the vegetable greens, 1.5 g of fine salt, and the light secondary stock. Stir-fry until the vegetables are about nine-tenths done, then pour them into a colander to drain off excess liquid.

Stir-fry and finish the dish

Clean the wok and place it over high heat. Add more cooked lard and heat until it reaches about 40 percent of full temperature, then add the frog legs and pass them through the oil for roughly 30 seconds before draining in a strainer. Return the wok to the heat, add the minced garlic, ginger slices, and frog pieces, splash in the Shaoxing wine, and stir to combine. Pour in the superior stock, then add the monosodium glutamate, sugar, white pepper, and the remaining 1.5 g of fine salt, and simmer for about 30 seconds until the frog legs are just cooked through. Thicken with a thin slurry of the wet starch, fold in the pre-cooked vegetables, drizzle with the sesame oil and 20 g of cooked lard, give everything a final toss, and plate immediately.