stir-frying wheat and dace with soy sauce

How to Stir-Fry Chinese Kale with fermented Fish and Black Beans

Stir-frying Chinese kale (Mai Cai) with fermented fish and black beans (Dou Chi Li Yu) creates a savory, umami-rich dish that balances crisp vegetables with bold, salty flavors. Here’s a simple step-by-step guide:

Ingredients:

- 200g Chinese kale, washed and cut into 3-inch sections

- 1 can (150g) fermented fish in chili sauce (Dou Chi Li Yu), drained

- 2 tablespoons black beans, rinsed

- 3 garlic cloves, minced

- 1 tablespoon ginger, julienned

- 1 tablespoon vegetable oil

- 1 tablespoon light soy sauce

- ½ teaspoon sugar

- ½ teaspoon sesame oil (optional)

- Salt to taste

Steps:

1. Prep the Greens: Blanch Chinese kale in boiling water for 1 minute, then drain and rinse under cold water to retain crispness. Set aside.

2. Aromatics: Heat oil in a wok over medium-high fire. Sauté garlic, ginger, and black beans until fragrant (about 30 seconds).

3. Stir-fry: Add fermented fish, breaking it into small pieces. Stir-fry for 1 minute to release flavors.

4. Combine: Toss in blanched kale, soy sauce, and sugar. Stir-fry for 2–3 minutes until kale is heated through but still vibrant.

5. Finish: Drizzle with sesame oil, adjust seasoning with salt if needed, and serve hot.

This dish pairs perfectly with steamed rice, offering a delightful contrast of textures and a depth of flavor that highlights the unique taste of fermented ingredients. Enjoy!