簡介Introduction 完美的炒芥蘭，姜+米酒+糖，絕配炒出絕美的味道！廣東最受歡迎的炒菜之一廣府人最愛的青菜做法之一，薑汁炒芥蘭，姜酒糖的完美搭配！沒試過 …
Hello everyone, I am Woowoo.
Cantonese is very particular when it comes to cooking, be it vegetables or meat.
A plate of delectable stir fried green vegetables is normally the first dish to be finished on the table.
The stir fried Jielan with ginger dish I am sharing this week is one of the Cantonese’s favourite.
This Jielan has been soaked in cold water for 20 minutes.
Soaking it in cold water will make it more crisp.
And it also removed remnant pesticide residues to some extent.
Now let’s cut the Jielan.
The leaves at the bottom are normally older and harder.
So I’ll remove them.
The leaves on top of the bottom layer are not very nice as well.
If you are going for the taste, you should remove them.
The nicest part of Jielan is the stem part and the fresh leaves at the top most portion.
But the skin on the bottom part of the stem is thicker.
Slice it a bit.
Then cut it in a slanted way into 2 or 3 parts.
I like to cut them into smaller parts so that it will get cooked easily.
I don’t retain the flowering part.
As I think there are more remnant pesticide residues on this part.
Now 1 stalk of Jielan is ready.
Do the same for all the rest.
Pick some of the fresher leaves from the pile that I have removed.
Try not to waste food.
Now the Jielan are ready for cooking.
Now let’s prepare the ingredients.
Stir fried Jielan with ginger.
Ginger is the definitely the main lead in the ingredients.
Half of the ginger is diced into small bits.
The other half will be blended into juice.
Smacking will retain the texture of the fibre in the ginger.
Then cut against the direction of the grain.
In this way you will get a good mix of thicker and thinner ginger bits.
Put the remaining ginger into the blender cup.
Add in ¼ cup of Guangdong rice wine.
Use the blender to blend it.
Pass the blended mash over the sieve.
The ginger wine is ready now.
If you don’t have Guangdong rice wine, you can replace it with cooking wine.
Wash the remaining ginger mash residues, do not throw it away.
Although it has lost most of its ginger flavour,
You can use it in the blanching process later so as not to waste it.
Add ½ teaspoon of sugar to the ginger wine.
Jielan has a natural bitter flavour.
So you need a bit of sugar to neutralize the bitter taste.
This is the fatty meat that I cut out from the pork belly yesterday.
Using the pork lard to fry the vegetables will add to the fragrance.
Before frying put some potato starch solution.
Add ½ teaspoon of potato starch, add in 2 tablespoons of water.
Then add in half of teaspoon of rice wine.
Why do I still add the rice wine here when I already have the ginger wine?
That is because the ginger wine will be put in first during frying later,
After frying some of the wine would have evaporated.
So adding some wine to the potato starch solution,
which will be added right before the dish is out of the wok will add to the fragrance to the dish.
Separate the leaves and the stem portion of Jielan.
Put in the stem first, followed by the leaves during the blanching process.
This will make the cooking more even.
Now on the fire on the stove.
Put oil into the hot wok, fry the ginger mash under medium low heat.
Then pour in the boiled water, and switch on to high heat.
Put in the stem portion first.
Then put in 1 teaspoon of salt and 1 teaspoon of sugar immediately.
This give the dish some base taste and also retain the green colouring of the vegetables.
After putting in the sugar and salt,
Immediately put in the leaves to blanch.
After 20 sec when the leaves turned dark green, immediately scoop them out.
Heat the wok and put in the oil.
Just put in a bit of oil to grease the wok.
I still have the pork lard.
Fry them till the pork bits turned golden yellow and the oil is released.
Then put in the ginger bits and fry.
After frying, turn to the highest heat.
You need high heat when frying vegetables to give it more fragrance.
Put in the Jielan and stir fry.
Now pour in the ginger wine.
Then add in 1 teaspoon of salt for flavouring.
After frying them evenly, put in the potato starch solution and scoop the dish onto the plate.
You have to be swift and suave when frying Jielan.
The whole stir fry process is about ½ minute.
The vegetables won’t be crisp if you over-cooked it.
This crisp and green stir fry Jielan dish,
Combined with the fragrance of ginger wine, with its crisp texture,
It is indeed a frequent dish on the Cantonese dining table.
Take a piece and try.
Hm.. does it sound delicious?
The sound of the mouse clicking on the like button is also very nice.
Thank you for watching to the end of the video.
Foodies are equally passionate about vegetable dish as they are to meat dishes.
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I’ll see you next week. Bye bye.