Stir-Fried Liangfen
Charlene's first recipe for us is stir-fried mung bean jelly (chǎo liángfěn, 炒凉粉), one of the hits from her supperclub, and we're here to tell you that hot-from-the-wok, stir-fried liangfen is so good, you might even prefer it to the cold version! Especially in this fall/winter weather.
"While cold, fresh liangfen is cut into long and silky noodles, chao liangfen is usually cut into cubes and served piping hot, with a mix of savory spices and garlicky aromatics," writes Charlene. "Though fairly uncommon in restaurants in the states (compared to its chilled counterpart), chao liangfen holds its own as a noteworthy dish. The hot version is even the preferred preparation of the jelly in its birthplace in Henan province.
"...And though the evolution of the hot version, chao liangfen, is not well documented, it has become common in China—most famously in Sichuan, Gansu, Qinghai and Shaanxi provinces, where this dish acts as a canvas for each region’s unique flavors. To fully address the variations of chao liangfen would be to survey the cuisines and culinary traditions of the majority of China.
"I grew up in a Sichuanese household, so the recipe is a version you might see in Chengdu. This is a spicier version made with mung bean starch that includes a sauce made with soy sauce, vinegar, garlic, ginger, Sichuan pepper and dried chili. It also usually includes tender cooked garlic shoots for added texture and a pop of color."
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