Green vegetables that are tender can be stir-fried with bamboo shoots. During the summer, dress it with ground mustard and a little vinegar to awaken one’s appetite. One can make a soup with it using dried-cured ham. One must look for those that have been freshly picked to ensure that they will be soft and tender.
1Qingcai (青菜) means literally “greenish-blue vegetable” and is used to describe a wide variety of different greenish vegetables, typically mustards (like Brassica rapa). The term is sometimes translated to “Chinese cabbage” or “Bok Choy”, but I went with the direct translation since these English names tend to be rather inaccurate. Besides, most of these qingcai plant varieties do not have good or consistent names in English. Come to think of it, the rather colloquial English term for vegetables: “greens“, may actually be a better translation than the more typical ones.
Jiaobai1 can be stir-fried with pork or chicken. These shoots are very good when cut into pieces and grilled with soy-sauce and vinegar. They also very good when stir-fried over high heat with pork.2 Before cooking, the shoots must be sliced into inch long pieces for the best effect. The weak and thin shoots have no flavour.3
1Jiaobai (茭白) or jiaobaisun (茭白筍), is actually the pithy ligule and sheaths of an aquatics grass related to American wildrice (Zizania latifolia) that has been infected by the fungus Ustilago esculenta, the latter of which is closely related to the corn smut fungus (I’ve always been impressed how English can make so many foods sound unappetizing). When the thick infected sheaths has been peeled like bamboo shoots, they reveal a firm creamy-white plump centre “shoot”. When stir fried, this shoot-like food is delectably crisp in texture, refreshingly sweet, and utterly delicious.
2Found in the 2nd last recipe in the next chapter for dried jiaobai.
3This either means that thin weak specimens are not tasty, or if you slice it too thin it won’t taste good. Most likely the former though likely true for either.
I am rather fond of the soft, crisp textures of bean sprouts. When stir-fried, they must be cooked until completely done in order for the flavours from the seasonings to combine harmoniously with them.
Bean sprouts can be used with bird’s nest, with their soft textured and white colour matching each other well. Still, there are many who ridicule this recipe, since it pairs an incredibly cheap ingredient with an exceedingly expensive one. Clearly they do not understand that those such as Chao and Yu went on to respectively accompany Emperors Yao and Shun.1
1I cannot find anything on Chao and Yu and their exact relation to the two early Emperors, Yao and Shun. But from this example, they are probably from a lowly or a commoner background.
P.S. Been a bit negligent in posting over the last while. Been trying to catch up with everything in life since the sprint to the finish live with the book launch. Will be doing something thinking about how to post the rest of the Suiyuan Shidan translations, either in bulk or section by section as I have been doing. In any case, some exciting stuff will be coming to this blog. Stay tuned!
Celery is a su vegetarian item.1 The plumper they are, the better they taste. Choose the white stalks to stir-fry, add bamboo shoots, and cook until done. People now like to stir-fry it with pork, confusing its flavour and rendering it largely unremarkable.2 When not fully cooked, celery is quite crisp but flavourless. When mixed raw with pheasant, it is quite dish to laud over.3
1Su 素 is basically the opposite of hun 葷, where there are no animal-based ingredients and only vegetables not of the allium family, which excludes garlic, onions, shallots, garlic chives, and the like.
2I would disagree here, the flavour of celery is strong enough to cut through any meat you can throw at it. I would argue that celery more often will take over any dish you add it to than not.
3The classic Chinese homestyle dish celery with chicken is more or less similar to this.
Garlic chives are a strong flavoured hun food.1 Reserve the white portions of garlic chives and stir-fry with dried shrimp for a great dish. They are also good stir-fried with fresh shrimp, clams, or pork.2
1In the Suiyuan Shidan, the term hun (葷) is used as an umbrella term in a few places not only for Chinese Buddhist vegetarian ideas of what are or are not forbidden foods, but also to note various assertive stenches or flavours. The former category consists of all animal based food as well as all plants form the garlic family, which are believed to disrupt one’s Buddhist practice. The latter, although less common in modern usage, nevertheless feels appropriate considering how delightfully sinful these strong flavours and smell are.
2Disappointingly little is said here about this very tasty and easy-to-grow vegetable, but perhaps it’s omitted because it’s considered common knowledge?
Boil some mountain yam until soft, cut them into inch long pieces, and wrap in tofu skin. Pan-fry in oil, then add autumn sauce, wine, sugar, and soy-pickled ginger, and cook until they are brownish red in color.
1A recipe that is a rather poor substitute for real goose and requires quite the imaginative effort on the eater’s part. Still, when eaten without expectations it is remarkably delicious.
Apologies for the slow drip of posts… The planning and work for the on-coming book event is taking much more time than expected. More announcements to come!
The preparation is the same as chrysanthemum greens. They are produced in Xin’an county1 upstream of Changjiang.
1Loosestrife (Lysimachia clethroides) is known in Chinese as “pearl greens”. Not sure why this is so.
2 Xin-an county is located in Luoyang City in Henan Province