📝 About This Recipe
A celebrated delicacy of the Min (Fujian) coastline, specifically from the waters of Xiamen and Quanzhou, Sipunculid worms (Sand Worms) are prized for their incredible natural umami and crisp, snappy texture. This classic stir-fry combines the 'Ocean MSG' of the worms with the aromatic bite of garlic chives and ginger, creating a clean, invigorating dish that embodies the 'fresh and light' philosophy of Fujian cuisine. Often referred to as 'Sea Asparagus,' this dish is a sophisticated testament to the rich biodiversity of China's southeastern shores.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Sipunculid Worms (Sand Worms) (cleaned and gutted thoroughly)
- 150 grams Garlic Chives (Jiu Cai) (cut into 2-inch lengths)
- 1/4 piece Red Bell Pepper (julienned for color)
Aromatics
- 1 inch knob Fresh Ginger (peeled and finely julienned)
- 3 pieces Garlic Cloves (thinly sliced)
- 2 stalks Scallions (white parts only, sliced diagonally)
- 1 piece Fresh Red Chili (deseeded and sliced (optional for mild heat))
The Seasoning Sauce
- 1 tablespoon Light Soy Sauce (high quality)
- 1 tablespoon Shaoxing Rice Wine (for deglazing)
- 1/4 teaspoon White Pepper Powder (finely ground)
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Sugar (to balance flavors)
- 1/2 teaspoon Toasted Sesame Oil (for the final aroma)
- 2 tablespoons Peanut Oil (for stir-frying)
👨🍳 Instructions
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1
Begin by cleaning the sipunculid worms if not pre-cleaned. Snip off one end and push the insides out under running water. Use a thin chopstick to turn them inside out to ensure every grain of sand is removed.
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2
Blanch the cleaned worms in a pot of boiling water for exactly 10-15 seconds. They will curl and firm up instantly. Immediately plunge them into an ice-water bath to stop the cooking and preserve their 'q' (snappy) texture.
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3
Drain the worms thoroughly and pat them dry with paper towels. Any excess water will steam the dish rather than stir-fry it.
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4
Prepare the vegetables: wash the garlic chives and cut them into lengths that match the size of the worms. Julienne the ginger and red pepper into matchsticks.
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5
In a small bowl, whisk together the light soy sauce, sugar, white pepper, and salt to create a concentrated seasoning base.
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6
Heat a wok over high heat until it starts to smoke slightly. Swirl in the peanut oil to coat the sides.
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7
Add the ginger julienne, sliced garlic, and scallion whites. Stir-fry for 20 seconds until the aromatics are fragrant and slightly golden.
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8
Add the red bell pepper and the garlic chives to the wok. Toss vigorously for 30 seconds on high heat until the chives just begin to wilt.
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9
Add the blanched sipunculid worms to the wok. Increase the heat to the maximum setting.
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10
Quickly pour the Shaoxing wine around the perimeter of the wok so it sizzles and evaporates, infusing the ingredients with its aroma.
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11
Pour in the seasoning sauce. Toss everything together rapidly for no more than 45-60 seconds. Overcooking the worms will make them rubbery and tough.
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12
Drizzle the toasted sesame oil over the dish for a final glossy finish and a nutty aroma.
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13
Transfer immediately to a warmed serving plate. The total time in the wok should be very brief to maintain the 'Wok Hei' and the crispness of the worms.
💡 Chef's Tips
The most critical step is the cleaning; even a single grain of sand can ruin the experience, so turn them inside out if possible. Do not over-blanch the worms; they should be in and out of the hot water in a flash to maintain their signature 'crunch'. Always use high-smoke point oil like peanut or grapeseed oil to achieve the necessary high-heat stir-fry. If you cannot find fresh sipunculid worms, high-quality dried ones can be used, but they must be soaked for several hours and will have a chewier texture. Garlic chives are the traditional pairing, but if unavailable, use scallions or very thin asparagus tips.
🍽️ Serving Suggestions
Serve with a bowl of steaming jasmine rice to soak up the umami-rich juices. Pair with a crisp, chilled lager or a light-bodied white wine like a Chenin Blanc. This dish is excellent as part of a larger Fujian banquet, served alongside 'Buddha Jumps Over the Wall' or Oyster Omelets. A side of light ginger-infused seafood broth complements the clean flavors of the stir-fry. Provide a small dish of light soy sauce with chopped bird's eye chilies for those who prefer an extra kick.