Stir-fried Water Spinach With Sichuan Pepper

Chef: Terunori Kuga
In the manga: Chapter 125
In the anime: Episode 40
Cuisine and type: Chinese, Stir Fry

Stir-fried Water Spinach With Sichuan Pepper (熗空心菜 Qiàng kōngxīncài) is a dish made by Terunori Kuga and taught to the members of the Chinese Cuisine RS. It is one of Terunori's dishes for the Moon Banquet Festival.

(TBA)

Real-world dishes

Wikipedia page on Stir Frying

Real facts

Stir Frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Wiki recipe, completed by Totsuki AI

Stir-fried Water Spinach with Sichuan Pepper (Qiàng Kōngxīncài)

The qiàng technique — whole Sichuan peppercorns and dried chilies sizzled in oil before the greens hit the wok

Difficulty
Total time: 15 min
Hands-on: 15 min
Cost: ¥¥¥¥
Servings: 2

Equipmentwok

Tastespicy, light, herby

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

400 g water spinach, cut into 6 cm lengths, stems and leaves separated (amount estimated)
1 tsp sichuan pepper, whole (amount estimated)
4 dried red chilies (added by Totsuki AI)
3 cloves garlic, sliced (added by Totsuki AI)
2 tbsp neutral oil (added by Totsuki AI)
½ tsp salt (added by Totsuki AI)
½ tsp sugar (added by Totsuki AI)
1 tsp shaoxing wine (added by Totsuki AI)

Method

+ step written by Totsuki AI.

1
Heat the wok until smoking, add the oil, then the sichuan pepper and chilies. Sizzle for 10 seconds until fragrant but not burnt.+
2
Add the garlic and the stems and toss for 30 seconds.+
3
Add the leaves, salt, sugar and wine and toss on high heat for 1 minute until just wilted and bright green. Serve immediately.+