📝 About This Recipe
In the mist-shrouded mountains of Yunnan, the arrival of spring is celebrated through 'floral gastronomy,' where vibrant blossoms are treated as prized vegetables. This dish captures the ethereal essence of the region, combining the delicate, slightly bitter notes of edible flowers with the savory depth of traditional Xuanwei ham. It is a light, aromatic masterpiece that brings the wild, untamed beauty of Southwestern China directly to your dining table.
🥗 Ingredients
The Floral Harvest
- 150 grams Edible Jasmine Buds (fresh, rinsed and patted dry)
- 100 grams Banana Blossoms or Lily Buds (tough outer petals removed, sliced thinly)
- 50 grams Chive Blossoms (trimmed into 2-inch lengths)
Aromatics and Protein
- 50 grams Xuanwei Ham or Prosciutto (sliced into paper-thin matchsticks)
- 4 cloves Garlic (thinly sliced)
- 1 inch Fresh Ginger (peeled and julienned)
- 3-5 pieces Dried Yunnan Chilies (snapped in half, seeds removed)
- 2 stalks Scallions (white parts only, sliced on a bias)
Seasoning and Oil
- 3 tablespoons Rapeseed Oil (Caiziyou) (traditional roasted oil for nutty flavor)
- 1 teaspoon Light Soy Sauce (for umami)
- 1 tablespoon Shaoxing Wine (to deglaze the wok)
- 1/4 teaspoon Sea Salt (adjust to taste)
- 1 pinch White Pepper (freshly ground)
- 1/2 teaspoon Chicken Bouillon Powder (optional, for authentic 'restaurant' depth)
👨🍳 Instructions
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1
Begin by cleaning the flowers gently. Soak the jasmine and lily buds in lightly salted cool water for 10 minutes to remove any tiny forest travelers, then drain and pat very dry with a kitchen towel.
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2
If using banana blossoms, immediately submerge the slices in water with a squeeze of lemon to prevent browning (oxidation).
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3
Prepare your 'mise en place' by arranging the sliced ham, garlic, ginger, and chilies in small bowls near your stove, as the stir-fry process happens very quickly.
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4
Heat a carbon steel wok over high heat until a thin wisp of smoke appears. Swirl in the rapeseed oil to coat the sides.
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5
Reduce heat to medium-high and add the ham matchsticks. Fry for 1 minute until the fat renders and the edges become slightly crisp and translucent.
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6
Toss in the sliced garlic, ginger, and dried chilies. Stir-fry for 30 seconds until the oil is fragrant and the garlic is pale golden.
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7
Increase the heat to maximum. Add the lily buds or banana blossoms first, as they require slightly more heat to soften. Toss vigorously for 1 minute.
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8
Add the jasmine buds and chive blossoms to the wok. The air should immediately become perfumed with a floral scent.
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9
Immediately splash the Shaoxing wine around the hot perimeter of the wok to create steam, which helps cook the flowers without making them soggy.
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10
Drizzle in the light soy sauce and sprinkle with salt, white pepper, and chicken powder (if using).
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11
Give the mixture 3-4 quick, high-heat tosses (about 20 seconds total) just until the jasmine buds look wilted but still retain their shape and color.
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12
Immediately transfer to a warmed serving plate. Do not leave in the hot wok, or the delicate petals will turn grey and lose their fragrance.
💡 Chef's Tips
Always dry your flowers thoroughly after washing; excess water will steam the dish rather than sear it. If you cannot find fresh jasmine, zucchini blossoms or even high-quality dried lily buds (rehydrated) make excellent substitutes. Be cautious with salt, as the cured Yunnan ham is naturally very salty. Use a high-smoke point oil like rapeseed or grapeseed to achieve the 'Wok Hei' (breath of the wok) without burning the delicate petals. Serve immediately; the fragrance of the flowers is most potent in the first 5 minutes after cooking.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the aromatic oils. Pair with a crisp, cold Pu'er tea or a light Chenin Blanc to complement the floral notes. This dish works beautifully as part of a multi-course Yunnan feast featuring 'Crossing the Bridge' noodles. Accompany with a side of spicy pickled radishes to provide a crunchy contrast to the soft blossoms.