Stir-fried Liangfen with Schizonepeta
Springy cubes of mung bean jelly are simmered with garlic and dried chilies, then tossed with fresh schizonepeta leaves, whose minty, herbal aroma lifts the savory, slightly smoky flavors.
Instructions
- 1
Cut the liangfen into small cubes.
- 2
Add a little base oil to the pan, then add a bit more sliced garlic and dried chili to stir-fry until fragrant.
- 3
Add a little water, then put in the liangfen and simmer over low heat.
- 4
Add salt, MSG, and dark soy sauce to set the flavor. Simmer the liangfen until it becomes transparent.
- 5
Drizzle some sesame oil before taking it off the stove.
- 6
Finally, add the Chinese nettle, turn off the heat, and stir-fry evenly.
- 7
Finished product image.
- 8
Finished product image.
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Ingredients
Main Ingredients
- Cold jellyto taste
- Schizonepetato taste
- Garlicto taste
Seasonings
- Dried chilito taste
- Saltto taste
- MSGto taste
- dark soy sauceto taste
- Sesame oilto taste