Stir-fried Chayote Shoots
The curly beard is cute! Stir-fried Hayato with Crunchy Vines
Description
A texture-critical veg dish where young chayote shoots (Long Su Cai), likened to 'dragon's beards', are rapid-fried with ginger, garlic, and Taiwanese 'Po Bu Zi' berries.
Restaurants serving Stir-fried Chayote Shoots
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Long Su Cai(Chayote shoots)
- Po Bu Zi(Pickled cordia berries)
- Ginger
- Garlic
- Rice wine
Instructions
- [Authentic Recipe]
- [Long Su Cai Prep] Pluck only the curly tendrils and tender leaf tips of 'Long Su Cai' (young chayote shoots) (discard hard stems).
- Prepare the key flavor 'Po Bu Zi' (pickled olive-like berries) by crushing them lightly with fingers.
- Heat oil in a wok, sauté shredded ginger and minced garlic for aroma.
- Vigorously toss in Long Su Cai, stir-fry rapidly on high.
- Add Po Bu Zi with its juice, season with a little salt and rice wine.
- Plate quickly while the vibrant green stands out and its unique 'squeaky' crunch remains.
Learn more Spice, substitutes, tips
Key spices
Unique sweet/salty Po Bu Zi and Ginger
Substitutes at Japanese supermarkets
Pea shoots (similar texture but no tendrils)
Pairing
Xiaolongbao or Chicken Rice
Trivia
[For Women] Highly fibrous and low-calorie, hugely popular with beauty-conscious Taiwanese women. Besides frying, boiling briefly and tossing with Taiwanese mayo or sesame sauce in 'Liangban (cold)' style is also a summer staple.
Eating tips & etiquette
[Unique Eating] Enjoy the crisp texture of the curly tendrils (beards) while dexterously spitting out the Po Bu Zi (berry) seeds from your mouth!
Allergen
Wheat (from Po Bu Zi juice)