Description
A texture-critical veg dish where the long, thin stems of 'Shuilian' (white water snowflake)—an aquatic plant from Meinong, southern Taiwan—are rapid-fried on high with garlic and shredded pork.
Restaurants serving Stir-fried White Water Snowflake
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Shuilian(White water snowflake)
- Pork(shredded)
- Ginger
- Garlic
- Salt
- White pepper
Instructions
- [Authentic Recipe]
- [Shuilian Prep] Wash 'Shuilian' (Taiwanese aquatic plant looking like meters-long bundles of thin green string), cut into 5cm lengths. *Soak in water until right before frying to keep crisp.
- Shred pork (Rou Si), season lightly with soy sauce and wine.
- Julienne ginger, mince garlic (optionally add Po Bu Zi).
- Heat oil in a wok, fragrantly sauté pork, ginger, and garlic.
- Vigorously toss in drained Shuilian.
- [Biggest Point] Shuilian gets soggy if overcooked, so add a little salt, white pepper, and wine, tossing violently on high for just '30-
- seconds'.
- Plate immediately while vibrant green and crisp.
Learn more Spice, substitutes, tips
Key spices
Ginger and Garlic aroma
Substitutes at Japanese supermarkets
Saltwort or pea shoots (texture differs)
Pairing
White Rice or Fried Rice
Trivia
[For Women] The veg stir-fry ace splitting popularity with water spinach at Taiwanese taverns. Zero bitterness or weird habits; a veg purely for enjoying 'crisp texture'. Being aquatic, it's very juicy, resetting the mouth between greasy dishes.
Eating tips & etiquette
[Unique Eating] Boldly grab a massive amount of the string-like Shuilian with chopsticks, making a rhythmic 'crisp! crisp!' ASMR-like sound in your mouth while eating!
Allergen
Soy, Pork, Wheat (from seasoning soy sauce)