ChefXi OfficialA vibrant, soul-stirring side dish featuring crisp Yu Choy tossed in a savory, umami-rich fermented black bean sauce with a hint of ginger.
Rinse the fermented black beans thoroughly to remove excess salt, then roughly chop them to release their essence. Prepare the garlic and ginger.
Soaking the beans for 2 minutes makes them easier to chop.
Wash the Yu Choy and pat it dry completely. Any moisture will steam the vegetable rather than searing it.
Heat a wok or large heavy skillet over high heat until a drop of water evaporates instantly. Add the peanut oil and swirl to coat.
Wait for the oil to shimmer and slightly smoke.
Toss in the garlic, ginger, and fermented black beans. Stir-fry for 30 seconds until the aroma fills the kitchen. Do not let the garlic burn.
Add the Yu Choy stems first, tossing rapidly for 1 minute. Then add the leaves and continue to wok-toss.
Drizzle the light soy sauce and Shaoxing wine around the edges of the wok so they sizzle and caramelize before hitting the vegetables. Toss for another 2 minutes until the leaves are wilted but the stems remain crisp.
Remove from heat, drizzle with toasted sesame oil for harmony, and plate immediately.
The key to this dish is the 'Wok Hei'—the breath of the wok. Ensure your pan is smoking hot before adding the greens to achieve that signature charred essence without losing the vibrant crunch of the stalks. Respect the lineage of the greens by not overcooking them.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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