Stir-fried White Water Snowflake Stem with Pork Belly
ID: e6312104...
Chef A-Qing's delicious stir-fry method for water snowflake stem (white water snowflake), incorporating pork belly, julienned carrots, and bean sprouts. This dish is not only incredibly aromatic and perfect with steamed rice, but through a unique preparation and high-heat steaming technique, it perfectly removes the common earthy taste of the vegetable while maintaining an ultimate crisp texture.
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🍳 Cooking Flow
Wash and soak the water snowflake stems, then cut into segments; julienne the carrots and slice the garlic. → Heat the pan with cold oil, stir-fry the pork belly slices until they release their fat, add garlic slices to aromatically sauté, and season with black bean soy paste and salt. → Add the water snowflake stems and carrot shreds, pour in water, cover, and steam over high heat for 1 minute. → Remove the lid, add bean sprouts, and toss quickly using chopsticks and a spatula until evenly mixed, then plate.
Cooking Steps
Brief Cooking Order
Wash and soak the water snowflake stems, then cut into segments; julienne the carrots and slice the garlic. → Heat the pan with cold oil, stir-fry the pork belly slices until they release their fat, add garlic slices to aromatically sauté, and season with black bean soy paste and salt. → Add the water snowflake stems and carrot shreds, pour in water, cover, and steam over high heat for 1 minute. → Remove the lid, add bean sprouts, and toss quickly using chopsticks and a spatula until evenly mixed, then plate.
Introduction
Chef A-Qing's delicious stir-fry method for water snowflake stem (white water snowflake), incorporating pork belly, julienned carrots, and bean sprouts. This dish is not only incredibly aromatic and perfect with steamed rice, but through a unique preparation and high-heat steaming technique, it perfectly removes the common earthy taste of the vegetable while maintaining an ultimate crisp texture.
Step 1
Wash the water snowflake stems thoroughly (soaking in water for 15-20 minutes is recommended to ensure they are fully hydrated and have a better texture). Straighten the stems, bundle them into a circle, use the cross-cutting method to cut into four equal parts, trim off the thick, tough ends, and remove the rubber band.
Step 2
Wash the carrot, slice thinly, and then julienne into fine strips. Place them together with the prepared water snowflake stems. Slice the garlic thinly and set aside.
Step 3
Heat the pan (a carbon steel wok is recommended), add 1 tsp of cold oil, and sauté the pork belly slices until they render their fat.
Step 4
Add the sliced garlic and sauté until fragrant, then add 2 tbsp of black bean soy paste and 1~1.5 tsp of salt, stir-frying until the soy aroma is released.
Step 5
Quickly add the water snowflake stems and carrot shreds into the pan, immediately pour in 50cc of water, cover the lid, and steam over high heat for 1 minute.
Ingredients List
Important Notes
💡 Soaking the water snowflake stems in clean water for 15-20 minutes allows them to absorb enough moisture, which not only makes the texture crunchier but also helps remove the earthy smell.
💡 The tough ends held together by the rubber band have a poor texture; it is more convenient to trim them off before removing the rubber band.
💡 When finishing the stir-fry, it is highly recommended to use a pair of chopsticks along with a spatula to toss the ingredients; this ensures the bean sprouts and water snowflake stems are heated evenly and cooked to the same doneness, preventing overcooking and loss of crispness.
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