Stir-fried Jellyfish
A Fujian-style dish, where jellyfish is soaked, pickled, then stir-fried with accompanying ingredients for a crisp texture.
Ingredients
Jellyfish (washed, soaked for 2 days (change water frequently), shredded, drained, blanched in oil and set aside, excess oil removed)
12 taels
Carrot (peeled, shredded into fine strips, needs to be pickled for 1 hour)
half
Scallion (cut into segments)
2 stalks
Sesame oil
0.5 tsp
Coriander (washed)
a pinch
White vinegar (accompaniment, boiled, cooled before pickling carrots)
4 taels
Sugar (accompaniment and sauce ingredient)
to taste
Salt (accompaniment)
to taste
Light soy sauce (sauce ingredient)
to taste
Zhejiang vinegar (sauce ingredient)
to taste
Cooking wine (sauce ingredient)
to taste
Cornstarch (sauce ingredient)
to taste
Instructions
1
Prepare Jellyfish
Wash the jellyfish, soak for 2 days (change water frequently), shred, drain, blanch in oil and set aside, remove excess oil
2
Prepare Accompaniments
Peel the carrot and shred into fine strips, wash the coriander, cut the scallion into segments
3
Pickle Carrots
Boil the accompaniment ingredients (white vinegar, sugar, salt) over low heat, cool before adding the shredded carrot and pickle for 1 hour, drain and arrange around the edge of the plate
4
Stir-fry and Assemble
Heat the wok, reduce to low heat, add 0.5 tbsp of oil and bring the sauce ingredients to a boil, add the jellyfish, scallion segments, coriander and sesame oil, toss to combine, serve over the shredded carrot
