Description
A medicinal veg dish with blood-replenishing effects, where 'Hong Feng Cai' (Gynura/Okinawan spinach)—a Taiwanese veg with vibrant purple undersides—is fragrantly fried with black sesame oil and ginger.
Restaurants serving Stir-fried Gynura (Okinawan Spinach)
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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
- Hong Feng Cai(Gynura)
- Black sesame oil
- Shredded ginger
- Rice wine
- Salt
Instructions
- [Authentic Recipe]
- [Hong Feng Cai Prep] Wash 'Hong Feng Cai' (green top, purple underside) well, remove hard stems, tear only leaves and soft stems by hand.
- Heat plenty of Taiwanese 'Black Sesame Oil' in a wok.
- Add shredded ginger (Lao Jiang), sauté slowly on low to completely transfer ginger aroma to the oil.
- Vigorously dump in Hong Feng Cai, toss on high.
- When fried, the 'purple pigment (anthocyanin)' from the leaf undersides bleeds out, dyeing the whole wok reddish-purple.
- Season with a little rice wine and salt, remove quickly from heat within dozens of seconds when leaves wilt and become slightly slimy.
Learn more Spice, substitutes, tips
Key spices
Strong black sesame oil and ginger aroma
Substitutes at Japanese supermarkets
Japanese Handama or Suizenjina (almost same veg)
Pairing
Ma You Ji or Su Shi(Vegan cuisine)
Trivia
[For Women] Abnormally rich in iron and anthocyanins, historically called 'edible blood transfusion' and 'women's treasure' in Taiwan, eaten by postpartum women (Zuo Yuezi). Has a unique earthy smell, but frying with black sesame oil and ginger magically turns it into deep richness.
Eating tips & etiquette
[Unique Eating] The Taiwanese way is to pour the 'reddish-purple supreme soup (sesame oil and veg extract)' pooled at the bottom of the plate generously over white rice to make purple rice!
Allergen
Sesame