Description
An exceptionally crunchy, sweet dish like bamboo shoots, rapid-frying 'Binglang Hua' (Betel nut flowers/Half-sky flowers)—bundles of long white buds from the betel palm—with shredded pork.
Restaurants serving Stir-fried Betel Nut Flowers
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We are researching restaurants that serve this dish.
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
- Binglang Hua(Betel nut flowers)
- Pork
- Carrot
- Scallions
- Garlic
- White pepper
Instructions
- [Authentic Recipe]
- [Flower Prep] Wash 'Binglang Hua' (bundles of white flowers like thin wheat ears) available in Taiwanese markets, trim hard parts, cut to 5cm pieces.
- Shred lean pork (Rou Si), season with soy sauce and wine.
- Julienne long scallions and carrots.
- Heat oil in a wok, fragrantly sauté sliced garlic, add pork and fry until color changes.
- Vigorously dump in betel nut flowers and carrots, toss on high.
- Pour a little pork broth (or water), season with salt, white pepper, and a little soy sauce.
- Turn off heat while the flowers wilt slightly but retain a 'crisp, crunchy' bite.
Learn more Spice, substitutes, tips
Key spices
White pepper and garlic aroma
Substitutes at Japanese supermarkets
Julienned water bamboo (Makomodake) or bamboo shoots
Pairing
Cold Taiwan Beer or White Rice
Trivia
[For Everyone] Betel nut often evokes Taiwanese chewing tobacco, but the flowers, called 'Half-sky Flowers', are eaten as a premium veg. Has an elegant sweetness and crispness like refined bamboo shoots or water bamboo, with zero astringency.
Eating tips & etiquette
[Unique Eating] Grab plenty of the long, white 'flower buds' with chopsticks, crunching them with the umami of shredded pork while making a light 'crisp crisp' sound!
Allergen
Pork, Soy, Wheat (from soy sauce)