Gan Bei Jie Cai

Introduction

History

Gan Bei Jie Cai has been a staple in Chinese cuisine for many years, with its origins dating back to ancient times. The dish is believed to have been created by Chinese chefs who wanted to showcase the natural flavors of mustard plant and dried scallops in a simple yet delicious way.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to wash the mustard plant thoroughly before slicing to remove any dirt or debris.

- When boiling the mustard plant, be careful not to overcook it as it can become mushy.

- Soaking the dried scallops in hot water will help to rehydrate them and make them tender before cooking.

- Stir frying the mustard plant in a hot wok will help to retain its crisp texture and enhance its flavor.

- Adding the sauce and corn flour solution at the right time will help to thicken the dish and create a delicious coating for the ingredients.

Serving Suggestions

Serve Gan Bei Jie Cai hot with steamed rice or noodles for a complete meal.

Cooking Techniques

Stir frying, boiling, simmering

Ingredient Substitutions

Use fresh scallops instead of dried scallops if preferred.

- Substitute light soy sauce with dark soy sauce for a richer flavor.

Make Ahead Tips

The sauce can be prepared in advance and stored in the refrigerator until ready to use.

Presentation Ideas

Garnish with chopped green onions or cilantro for a pop of color and freshness.

Pairing Recommendations

Pair Gan Bei Jie Cai with a light and refreshing green tea or a crisp white wine.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

15g per serving

Fats

8g per serving

Proteins

12g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as calcium and iron.

Alergens

This dish contains shellfish (dried scallops) and soy (light soy sauce).

Summary

Gan Bei Jie Cai is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for those looking to enjoy a healthy and delicious meal.

Summary

Gan Bei Jie Cai is a delicious and nutritious Chinese dish that features mustard plant and dried scallops cooked in a savory sauce. With its unique flavors and textures, this dish is sure to become a favorite among those looking to explore new and exciting culinary experiences.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Gan Bei Jie Cai. It was a warm summer day, and I was visiting my friend Mei Ling in her quaint little village in the countryside of China. Mei Ling's family had been known for their delicious and unique dishes, and I was eager to learn some of their recipes.

As we sat in Mei Ling's kitchen, surrounded by the fragrant smells of spices and herbs, her grandmother, Mrs. Wang, pulled out a tattered old recipe book. The pages were yellowed with age and stained with years of use, but the words written in beautiful calligraphy were still legible. Mrs. Wang flipped through the pages until she found the recipe for Gan Bei Jie Cai, a traditional Chinese dish made with stir-fried lettuce and garlic.

Mrs. Wang explained that Gan Bei Jie Cai was a dish that had been passed down through generations in their family. It was a simple yet flavorful dish that had been a staple on their dinner table for as long as she could remember. She began to walk me through the steps of preparing the dish, from washing and chopping the lettuce to sautéing the garlic in hot oil.

As I watched Mrs. Wang work her magic in the kitchen, I was mesmerized by her skill and expertise. She moved with grace and precision, her hands moving deftly as she seasoned the dish with soy sauce and rice wine. The aroma that wafted from the pan was intoxicating, a tantalizing blend of garlic, sesame oil, and fresh greens.

After a few minutes of cooking, Mrs. Wang scooped the stir-fried lettuce onto a plate and garnished it with a sprinkle of sesame seeds. She handed me a pair of chopsticks and urged me to try a bite. The first taste was like nothing I had ever experienced before – the lettuce was tender and flavorful, with a hint of sweetness from the rice wine and a kick of heat from the garlic.

I was hooked. I knew that I had to learn how to make this dish for myself. Mrs. Wang kindly agreed to teach me, and over the course of the next few days, I watched and helped as she made Gan Bei Jie Cai again and again. I took copious notes, scribbling down every detail of the recipe and committing it to memory.

When it was time for me to return home, Mrs. Wang presented me with a handwritten copy of the recipe for Gan Bei Jie Cai. She told me that it was a gift from her to me, a token of our friendship and a symbol of the bond we had formed over our shared love of cooking.

Back in my own kitchen, I set to work recreating the dish. I followed the recipe to the letter, using the same techniques and ingredients that Mrs. Wang had taught me. As the familiar scents of garlic and sesame oil filled the air, I felt a sense of pride and accomplishment wash over me.

When the dish was finally ready, I sat down to eat with my family. As they took their first bites of Gan Bei Jie Cai, their faces lit up with delight. They praised the dish for its bold flavors and unique combination of ingredients, and I felt a swell of joy knowing that I had successfully recreated a treasured family recipe.

In the years that followed, Gan Bei Jie Cai became a beloved dish in our household. I made it for special occasions and family gatherings, always remembering the warm summer day when I first learned how to make it from Mrs. Wang.

As I grew older, I continued to expand my repertoire of recipes, drawing inspiration from my travels and the people I met along the way. But Gan Bei Jie Cai remained a constant in my culinary repertoire, a reminder of the friendships and memories that had shaped me into the cook I was today.

And so, whenever I prepare this dish for my loved ones, I think back to that fateful day in Mei Ling's kitchen, where I learned the recipe for Gan Bei Jie Cai from Mrs. Wang. It was a lesson in tradition, in family, and in the power of food to bring people together – a lesson that I will always hold dear in my heart.

Categories

| Hong Kong Recipes | Hong Kong Vegetarian | Scallops Recipes | Sesame Oil Recipes |

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