📝 About This Recipe
A true delicacy of the Vietnamese countryside, Bông Thiên Lý (Tonkin Jasmine) is prized for its ethereal floral fragrance and its unique, crunchy texture. This stir-fry is a masterclass in 'Xào' technique, where the delicate green buds are flash-cooked to preserve their sweetness and vibrant color. Enhanced by a generous amount of toasted garlic and savory seasoning, this dish offers a refreshing, aromatic experience that captures the essence of a Vietnamese summer garden.
🥗 Ingredients
Main Ingredients
- 300 grams Bông Thiên Lý (Tonkin Jasmine flowers) (fresh, with stems trimmed if too woody)
- 6-8 cloves Garlic (divided: 4 cloves minced, 4 cloves thinly sliced)
- 3 tablespoons Cooking Oil (neutral oil like vegetable or peanut oil)
Seasoning Sauce
- 1 tablespoon Oyster Sauce (adds depth and umami)
- 1 teaspoon Fish Sauce (premium quality for best aroma)
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1/2 teaspoon Chicken or Mushroom Bouillon Powder (optional, for extra savory punch)
- 1 tablespoon Water (to help dissolve the sauce)
Finishing Touches
- 1/4 teaspoon Ground Black Pepper (freshly cracked)
- 1/2 teaspoon Sesame Oil (optional, for a glossy finish)
- 1 pinch Salt (for the blanching water)
👨🍳 Instructions
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1
Begin by cleaning the Tonkin flowers. Submerge them in a large bowl of cool water with a pinch of salt for 5 minutes to remove any hidden grit or tiny insects.
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2
Gently rinse the flowers twice and drain them thoroughly in a colander. It is crucial they are dry before stir-frying to avoid steaming.
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3
Prepare your garlic: Mince half of the cloves finely and slice the remaining half into thin chips for varied textures.
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4
In a small ramekin, whisk together the oyster sauce, fish sauce, sugar, bouillon powder, and water until the sugar is dissolved. Set this sauce aside.
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5
Bring a medium pot of water to a boil with a pinch of salt. Prepare an ice bath in a separate bowl nearby.
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6
Quickly blanch the flowers in the boiling water for exactly 30 seconds. This sets the green color and ensures even cooking.
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7
Immediately plunge the flowers into the ice bath for 1 minute, then drain and pat dry with a clean kitchen towel.
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8
Heat a wok or large skillet over medium heat and add the cooking oil.
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9
Add the sliced garlic chips first. Fry until golden and crispy, then remove them with a slotted spoon and set aside for garnish.
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10
Increase the heat to high. Once the oil is shimmering, add the minced garlic and sauté for 10-15 seconds until fragrant but not browned.
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11
Toss in the blanched Tonkin flowers. Stir-fry vigorously using a rhythmic tossing motion for about 1 minute to coat them in the garlic oil.
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12
Pour the prepared seasoning sauce over the flowers. Continue to stir-fry for another 1-2 minutes over high heat until the sauce thickens and glazes the buds.
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13
Drizzle with sesame oil (if using) and give it one final toss. Turn off the heat immediately to prevent overcooking.
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14
Transfer the dish to a serving plate, ensuring all the savory garlic bits from the pan are scraped onto the flowers.
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15
Garnish with the reserved crispy garlic chips and a generous dusting of freshly cracked black pepper.
💡 Chef's Tips
The secret to a vibrant green dish is the 'blanch and shock' method; never skip the ice bath. Use a high-smoke point oil and a very hot wok to achieve 'Wok Hei' (breath of the wok) without wilting the flowers into mush. If you can't find Tonkin flowers, this same sauce and method work beautifully with garlic chives or asparagus tips. Do not over-season; the beauty of this dish is the natural, subtle floral sweetness of the Bông Thiên Lý. Always ensure the flowers are dry after washing; excess water will dilute the sauce and cause the flowers to boil rather than fry.
🍽️ Serving Suggestions
Serve as a light side dish alongside 'Cá Kho Tộ' (Caramelized Fish in Clay Pot) for a classic Vietnamese meal. Pair with a bowl of hot jasmine rice and a simple clear soup (Canh) to balance the savory stir-fry. Enjoy with a chilled glass of light white wine, such as a Pinot Grigio, which complements the floral notes. For a protein boost, you can stir-fry 100g of thinly sliced beef or shrimp before adding the flowers in Step 11. Serve immediately while the garlic chips are still crunchy and the flowers are steaming.