Stir-fried White Water Snowflake
A distinctively Taiwanese treat, these slender, crunchy green stems from the aquatic plant known as white water snowflake (Nymphoides hydrophylla - aka crested floatingheart, or 水蓮 in Chinese) are stir-fried with a light and aromatic sauce, and salty-sour pickled fragrant manjack fruits.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 350 g white water snowflake stems (水蓮) ((see note))
- 2 tbsp vegetable oil
- 3 clove garlic (coarsely chopped)
- 10 g ginger (thinly sliced)
- 1 tbsp Chinese rice wine
- 1 tsp light soy sauce
- a pinch salt (or to taste)
- 2 tbsp pickled Cordia fruit (破布子) ((see note))
- 1 tbsp liquid from Cordia fruit pickles
- crushed red chilies ((optional))
Instructions
- 1
Wash and thoroughly drain the stems, then cut them into ~3 inch (7.5 cm) pieces.
- 2
Heat wok over very high heat. Add the oil and let it heat up until shimmering and nearly smoking.
- 3
Add garlic and ginger and stir-fry for about 10 seconds, or until garlic is just turning brown and crispy.
- 4
Add the white water snowflake stems to the wok and stir-fry for 2-3 minutes, or until darker, somewhat softened, and jade-green.
- 5
Add rice wine, soy sauce, and salt. Stir-fry for an additional 30 seconds or so, then remove the vegetables from the wok immediately.
- 6
Add the pickled Cordia fruit and the pickling liquid. Serve immediately, garnished with a bit of crushed red chili if desired.