Stir-fried Moss Vegetable with Dried Shrimp
A traditional Jiangnan specialty featuring the delicate aroma of moss greens, with a savory, umami-rich flavor. A seasonal winter delicacy.
Ingredients
Tender moss vegetable hearts (washed; stem roots sharpened and cross-scored, then cut into 5 cm long segments)
250 g
Rendered pork lard
75 g
Dried large shrimp (washed, steamed with 50 g chicken broth for 10 minutes)
25 g
Fine salt
2 g
Cooked winter bamboo shoots (cut into slices about 5 cm long and 2 cm wide)
50 g
MSG
1 g
Shaoxing wine
5 g
Chicken broth (50 g of which is used to steam the shrimp)
100 g
Minced ginger
3 g
Instructions
1
Preparation
Wash the moss vegetable hearts, sharpen the stem roots and score with a cross-cut, then cut into 5 cm long segments. Wash the dried shrimp, place in a bowl with 50 g chicken broth, steam over boiling water for 10 minutes, then remove and discard any sediment from the broth. Cut the winter bamboo shoots into slices about 5 cm long and 2 cm wide.
2
Stir-frying
Place a wok over high heat, add 50 g of the rendered pork lard, and when the oil reaches about 60 percent hot, add the minced ginger. Briefly fry, then add the moss vegetable, shrimp, and bamboo shoot slices; toss a few times. Pour in 50 g chicken broth, add the fine salt, Shaoxing wine, and MSG, and stir-fry until the moss vegetable is just cooked. Finish with the remaining 25 g rendered pork lard, transfer to a plate, and serve.
