📝 About This Recipe
Hailing from the mist-covered Huangshan mountains of Anhui province, this dish celebrates the 'wild flavors' (ye wei) that define authentic Hui cuisine. This recipe utilizes seasonal foraged greens like Shepherd's Purse or Malantou, flash-seared with fragrant aromatics and a touch of salt-cured ham to accentuate the natural, earthy bitterness of the herbs. It is a vibrant, mineral-rich dish that captures the essence of a Chinese springtime forest on a plate.
🥗 Ingredients
The Wild Greens
- 500 grams Mixed Wild Herbs (such as Shepherd's Purse, Malantou, or Dandelion greens; thoroughly cleaned)
Aromatics and Seasoning
- 4 cloves Garlic (thinly sliced)
- 15 grams Ginger (peeled and cut into fine matchsticks)
- 3-5 pieces Dried Red Chilies (deseeded and snipped into halves)
- 30 grams Xuanwei or Jinhua Ham (finely minced to provide umami depth)
- 2 stalks Scallions (white parts only, cut into 1-inch lengths)
The Stir-Fry Base
- 3 tablespoons Lard or High-Smoke Point Vegetable Oil (lard is traditional for authentic Hui flavor)
- 1 tablespoon Shaoxing Rice Wine (splashed around the rim of the wok)
- 1 teaspoon Light Soy Sauce (for a hint of color and salt)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Granulated Sugar (to balance the natural bitterness of the herbs)
- 1/2 teaspoon Toasted Sesame Oil (for the finishing aroma)
👨🍳 Instructions
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1
Begin by meticulously sorting through your wild herbs, removing any tough woody stems or yellowed leaves.
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2
Submerge the herbs in a large basin of cold water with a pinch of salt for 10 minutes to draw out any grit or tiny insects.
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3
Rinse the herbs three times in fresh water until the water runs perfectly clear, then spin them dry in a salad spinner. Excess water will steam the herbs rather than sear them.
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4
If using particularly bitter herbs like dandelion or older shepherd's purse, blanch them in boiling water for 30 seconds, then immediately shock in ice water and squeeze dry.
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5
Prepare your 'mise en place': slice the garlic, julienne the ginger, and mince the cured ham. Having everything ready is crucial for this fast stir-fry.
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6
Heat a carbon steel wok over high heat until a bead of water evaporates instantly upon contact.
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7
Add the lard or oil to the wok and swirl to coat the sides. Once the oil is shimmering and slightly smoking, add the minced ham.
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8
Stir-fry the ham for 20 seconds until the fat renders and it becomes fragrant and slightly crispy.
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9
Toss in the garlic, ginger, scallion whites, and dried chilies. Stir-fry for 15 seconds until the aromatics release their perfume but do not brown.
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10
Add the wild herbs to the wok all at once. Use a spatula to toss them vigorously, ensuring they are coated in the flavored oil.
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11
Drizzle the Shaoxing rice wine around the hot edges of the wok; the steam will help wilt the herbs while adding a nutty depth.
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12
Sprinkle the salt, sugar, and light soy sauce over the greens. Continue to stir-fry over maximum heat for another 60-90 seconds.
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13
Once the herbs have wilted but still retain a bright, vibrant green color and a slight crunch, turn off the heat.
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14
Drizzle with the toasted sesame oil and give one final toss.
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15
Transfer immediately to a warmed plate and serve while the 'Wok Hei' (breath of the wok) is at its peak.
💡 Chef's Tips
If you cannot find wild herbs, a mix of watercress, pea shoots, and baby arugula makes an excellent substitute. Always use lard if your dietary preferences allow; it is the secret to the glossy sheen and silky mouthfeel characteristic of Anhui cuisine. Do not overcook the greens; they should be 'just' wilted to preserve their delicate nutrients and enzymes. Ensure the herbs are as dry as possible before hitting the wok to prevent the temperature from dropping. Adjust the amount of dried chilies based on your spice tolerance; they are meant to provide a smoky background rather than intense heat.
🍽️ Serving Suggestions
Pair with a bowl of steamed Huizhou red rice for a rustic, earthy meal. Serve alongside a delicate steamed fish to contrast the robust, herbal notes of the greens. Enjoy with a cup of Huangshan Maofeng green tea to echo the mountain origins of the dish. Works beautifully as a refreshing side dish to a heavy braised pork belly (Hong Shao Rou). Accompany with pickled radish or ginger to cleanse the palate between bites.