China · Shaanxi
Stir-Fried Pea Starch Jelly
Cold pea jelly cut into chunks and fried with doubanjiang until the outside is glossy and the inside still slippery.
The same jelly that is served cold in summer gets fried in winter, and the contrast is the whole point: the outside takes on the dark, savory heat of doubanjiang while the center stays cold and slippery. Cutting it into rough chunks rather than neat strips helps, because more surface means more sauce and more contrast. It is a fast dish once the jelly has already been set.
Ingredients
- cold pea starch jelly500 g
- corn oil10 ml
- minced garlic10 g
- scallion15 g
- doubanjiang (fermented broad bean paste)15 g
- light soy sauce20 ml
- dark soy sauce10 ml
- salt5 g
- thirteen-spice blend5 g
- medium-coarse chili flakes15 g
- mineral water20 ml
Directions
- 1
Cut the cold pea starch jelly into mahjong-sized chunks.
- 2
Over low heat, heat the pan with oil, and once it is warm add the minced garlic, fry until fragrant, then add the doubanjiang and fry until the oil turns red.
- 3
Add the jelly chunks and stir-fry for ten seconds.
- 4
Add light soy sauce for flavor and dark soy sauce for color, toss to combine, then add the chili flakes and keep tossing.
- 5
Add the salt and thirteen-spice blend and stir-fry for another ten seconds.
- 6
Pour in the measured mineral water and stir-fry for ten seconds more, then turn off the heat once the sauce thickens and plate up.
- 7
Scatter over chopped scallion and it is done.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.