Description
A dish using 'Suan Dou Jiao'—raw long beans submerged in brine and lacto-fermented until intensely sour. Minced and dry-fried with pork and chilies until perfectly crumbly. The undisputed #1 rice thief of Southern China.
Restaurants serving Chao Suan Dou Jiao (Stir-fried Sour Long Beans)
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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
- Suan Dou Jiao(Fermented long beans)
- Minced pork
- Garlic
- Ginger
- Raw red chili
- Soy sauce
- Sugar
Instructions
- [Authentic Recipe]
- (Prep Suan Dou Jiao) Wash and dry fresh yardlong beans. Submerge in a crock with boiled-then-cooled water, salt, Sichuan pepper, ginger, and Baijiu. Seal out air and let lacto-ferment at room temp for 7-
- days until the beans turn yellow and intensely sour.
- Rinse the fermented beans and mince them finely into 5mm pieces.
- Heat a wok with zero (or very little) oil, add minced pork, and fry aggressively until the fat renders clear and the meat becomes crispy crumbs.
- Add ginger, garlic, and a massive amount of sliced red chilies to bloom the aroma.
- Dump in the minced sour beans. Drizzle soy sauce and a pinch of sugar (to round out the acid) down the side of the wok. Toss violently on high heat until all moisture evaporates, creating a crumbly, dry topping.
Learn more Spice, substitutes, tips
Key spices
Intense lactic acid sourness、Raw chili heat
Substitutes at Japanese supermarkets
Minced pickled Nozawana (similar crunch, diff sourness)
Pairing
White Rice (bowl full) / Congee
Trivia
[Trivia] In spice-loving regions like Hunan (Mao's hometown), this 'sour-spicy' profile is the foundation of appetite. Suan Dou Jiao is sold cheaply in vacuum packs at Chinese grocers; using it instantly creates authentic Gachi-Chuka at home.
Eating tips & etiquette
[Unique Eating] Because it is a dry, crumbly topping, scoop it with a spoon and pile it high on steaming white rice. The sourness, heat, and pork fat fuse together, with the beans snapping crisply on every bite.
Allergen
Pork, Soybeans, Wheat (Soy sauce)