Green Garlic Leaves (Suan Miao)
Cabbage is an evil way!? A blue leaf that is absolutely indispensable for "real round pot meat"
Description
The young, green 'leaves (stem and leaves)' grown above ground harvested before the garlic bulb thickens. Looks like slightly thick chives or thin scallions. In JP, putting cabbage in 'Twice-Cooked Pork' (Hui Guo Rou) is common sense, but authentic Sichuan Hui Guo Rou contains ZERO cabbage; frying only pork and this 'Suan Miao' is the absolute law.
Classification: Hardcore, Ingredient, Vegetable, Green Garlic, Garlic Leaves, Twice-Cooked Pork, Sichuan Cuisine, Stir-fry, Aromatic
Shops selling Green Garlic Leaves (Suan Miao)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Green Garlic Leaves(Fresh)
Instructions
- [Typical Uses]
- [Authentic Sichuan Twice-Cooked Pork]: Wok-fry diagonally cut Suan Miao on high with boiled, sliced pork belly, Doubanjiang, and Douchi. Garlic aroma and sweetness coat the pork fat and Doubanjiang, completing the ultimate Hui Guo Rou.
- Stir-fry with Chinese bacon (Suan Miao Chao La Rou).
Learn more Substitutes, pairings, tips
Key spices
Punchy aroma like combining chives and scallions and intensifying the garlic smell、with strong sweetness
Substitutes at Japanese supermarkets
(Aroma/texture hard to substitute. Mix chives and green parts of scallions)
Pairing
Pork Belly / Pixian Doubanjiang / La Rou (Chinese Bacon)
Trivia
Overcooking turns it black, limp, and blows away the flavor. The pro trick is adding it to the wok 'at the very end' after the meat is cooked and Doubanjiang aroma blooms, tossing it briefly with oil before removing from heat.
Eating tips & etiquette
A completely different part from 'Suan Tai (Garlic Scapes)' (this is the leaves). JP Hui Guo Rou uses cabbage because when Chen Kenmin introduced it to JP, 'Suan Miao' was unavailable, so he substituted it with cabbage, which had similar texture and sweetness.
Allergen
None