3 chili-laced stir fries to devour over rice (Hunan edition)
Three bold-flavored dishes from the chili-loving Hunan province to eat A LOT OF rice with. (外婆菜炒毛豆/拆骨肉荷包蛋/焖油豆腐)
On our continuing journey of “over rice dishes“, this time let’s take a look at the fresh-chili-loving Hunan province, which we think actually might just be up there with the most rice-murdering of any cuisine anywhere.
Grandma’s Vegetable with Edamame (外婆菜炒毛豆)
Garlic, 2 cloves. Minced.
Ginger, 1 cm. Minced.
Fresh chili peppers, 6 (preferably serranos, but use what's local to you). Sliced.
Grandmother vegetable (外婆菜), 125g.
Soy sauce (生抽), 1 tsp.
Peeled edamame (毛豆), 150g.
Seasoning for the edamame:
Salt, ¼ tsp.
Sugar, ¼ tsp.
White pepper powder, ⅛ tsp.
MSG (味精), ~1/16 tsp.
Process:
If using edamame, first blanch150g peeled edamame. If using frozen edamame, a quick two minutes to heat it up should be enough; if using fresh edamame, give it at least seven minutes for it to cook through. Set aside.
To stir fry, first longyau with about a tablespoon of oil, then fry 2 cloves minced garlic and 1 cm minced ginger over a low flame. Once fragrant, ~30 seconds, add in 6 sliced fresh chili peppers. Continue to fry for another ~30 seconds.
Up the flame to high, and add 125g grandmother vegetable. You want to toast out the sourness of the vegetable, which takes a bit, ~2-3 minutes of stir-frying. Once it's no longer sour tasting, swirl in 1 tsp soy sauce.
If using edamame in the dish, add it now. Swap the flame to medium, fry everything together for another minute. Finally season with 1/4 tsp salt, 1/4 tsp sugar, 1/8 tsp white pepper powder, and ~1/16 tsp MSG, mix well and done.
Shredded Pork and Eggs (拆骨肉荷包蛋)
Eggs, 3
Seasoning for the eggs:
Salt, ¼ tsp
Shredded stock meat or roast chicken, 150g
Aromatics:
Garlic, 2 cloves. Minced
Ginger, 1 cm. Minced
Hot chilis - we used Heaven Facing (朝天椒) - 2. Sliced
Soy sauce (生抽), 1 tsp
Fresh chili peppers, 6 (preferably serranos, but use what's local). Sliced.
Seasoning:
Salt, ¼ tsp
Sugar, ¼ tsp
White pepper powder, ⅛ tsp
MSG (味精), ~1/16 tsp
Green garlic (蒜苗) or scallions (葱), 20g. Cut into 1 inch sections
Process:
Longyau with ~3 tbsp of oil, then over a high flame fry 3 eggs. Let them quickly puff up, then after about one minute, cut them apart and flip. Let them cook for another minute on the other side, then break them up into about one inch chunks. Fry for a minute or two until the pieces are blistered, then season with 1/4 tsp salt. Set aside.
Longyau with another ~2 tbsp of oil, then over a high flame add in 150g shredded pork. Cook 2-3 minutes, only mixing every 30 seconds or so, in order to let the pork brown. Then scooch the pork up the side of the wok, add in another tablespoon of oil, and swap the flame to low.
Add in the aromatics of 2 cloves minced garlic, 1 cm minced ginger, and 2 sliced hot chilis, fry until fragrant (~30 seconds), recombine with the pork. Add in the egg. Quick mix, then pour 1 tsp soy sauce around the sides of the wok.
Add in 6 sliced fresh chili peppers. Quick fry, then season with 1/4 tsp salt, 1/4 tsp sugar, 1/8 tsp white pepper powder, and ~1/16 tsp MSG.
Add in 20g green garlic (or scallions). Quick mix.
Braised Tofu Puffs (焖油豆腐)
Tofu puffs (油豆腐), 200g
Aromatics:
Garlic, 2 cloves. Minced
Ginger, 1 cm. Minced
Hunan Chopped Chili or Guizhou "Pickled Chili" or Sambal Oelek, 1 tbsp
Chili powder, ½ tbsp
Fresh chili peppers, 6. Sliced (2 used near the start, 4 near the end)
Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
Soy sauce (生抽), 1 tsp
Dark soy sauce (老抽), ½ tsp
Water, ¼ cup
Seasoning:
Salt, ¼ tsp
Sugar, ¼ tsp
White pepper powder, ⅛ tsp
MSG (味精), ~1/16 tsp
Green garlic (蒜苗) or scallions (葱), 20g. Cut into 1 inch sections
Process:
Cut 200g tofu puffs in half, bring 1.5 liters of water to a boil and add 1 teaspoon of salt and tofu puffs to boiling water. Cover and boil for 2 minutes then strain and rinse tofu puffs with cool water. Once cool to touch, squeeze out excess water from tofu puffs. Set aside.
Longyau with 1/4 cup of oil in a wok, over low flame, fry 2 cloves minced garlic and 1 cm minced ginger for 30 seconds. Then add in 1 tablespoon Hunan Chopped Chili and 1/2 tablespoon chili powder, fry for 2-3 minutes until oil starts to turn slightly red.
Add 2 of the 6 sliced fresh chili peppers and increase heat to high. Fry for 30 seconds, pour in 1 tablespoon liaojiu a.k.a. Shaoxing wine over spatula and around the side of the wok, give it a quick mix.
Then in with the blanched tofu puffs. Mix again, swirl in 1 teaspoon soy sauce and 1/2 teaspoon dark soy sauce. Then add 1/4 cup water and the seasonings of 1/4 tsp salt, 1/4 tsp sugar, 1/8 tsp white pepper powder, and ~1/16 tsp MSG. Cover and cook for 30 seconds.
Finish with the remaining 4 sliced fresh chilis and 20g green garlic. Mix well and out.