This is yet another of those brilliantly simple but absolutely delicious dish I 'stole' from a colleague of mine, Chef Yaqian who taught me the fried zucchini dish previously. And this time, she actually gave some of the dried vegetable (南湖船菜) to me which was quickly demolished in a few days. This is supposedly dehydrated caixin hearts (the middle and most tender part of the caixin) but it reconstitutes pretty fast to a nice natural green hue reminiscent of fresh green vegetables, but retains a taste a little similar to mei cai but much more delicate in flavor. I googled around 南湖船菜 (literally translated to South Lake's Boat Dishes) and Yaqian provided a link (for those who reads Chinese) that explains a bit more on this term. I think this has become a known brand name for this type of dehydrated vegetable and if anyone is coming from China to Lund, Sweden, remember to bring some for me! ;)
Handful of 南湖船菜
1 clove garlic, minced
salt/chicken stock granules to taste
- Reconstitute the vegetable with hot water, drain and set aside.
- Beat the egg with a pinch of salt and add some cooking oil before pouring in the egg mix. Make a omelet until slight golden brown and cut it into smaller pieces with the spatula in the frying pan.
- Pushing the omelet pieces to one side in the frying pan, add in the minced garlic and stir fry until fragrant before adding in the vegetable.
- Mix well and add a little water if needed and season with salt/chicken stock granules to taste. Stir fry for just a minute longer and it's ready to serve, great with rice!