Whenever traveling to the Far East, I am always on the lookout for new vegetables to stir fry. Stir frying is my weekday go-to cooking since it is fast and healthy. If you can grow it, I can stir fry it. I recently added four more new vegetables on my list, hooray!
- Shansu 山蘇 (Hualien, Taiwan)
- Red Phoenix 红鳯菜 (New Taipei, Taiwan)
- Dragon Bean 龙豆 (Shanghai, China)
- Water Celery 水芹 (Suzhou, China)
Shansu (Asplenium) belongs to the fern families, one of oldest plants on earth. I first encountered shansu’s tender shoots when strolling along the night market of Hualien. I remembered thinking it would make a delicious stirfry! The next day on the return route of hiking Shakadang Trail in Taroko Gorge, I spotted a field full of wild shansu, completely covered the hill on my left. This time I wondered about which condiments to pair with shansu, maybe roasted peanut? The following stir-fried dish showed the plate from a small restaurant in Tianxiang, there shansu was stir fried with a handful of tiny dried anchovies. Totally unexpected, but surprisingly delicious!
红鳯菜 literally means Red Phoenix (Gynura). I was attracted by the deep purple color in a three-table family-owned restaurant. I asked the mom what the fresh vegetable looked like. She run back to the kitchen, a few minutes later emerged with the colander filled with purple leaves. How sweet the people!
My cousins in Shanghai know about my quest. Each time we go to visit her, they bring something new to the table to satisfy my curiosity. This time was no exception, I love them so much!
Here Dragon Beans were sliced and stir fried with lily bulbs (the white pieces). An unusual combination. We had this dish in 全聚德, which was famous for its trademark Roasted Peking Duck.
This Water Celery was stir fried with garlic. Garlic was the most common condiment for stirfry, the unexpected was Water Celery didn’t taste like celery at all!