An iconic specialty from Jiangsu and the shores of Lake Taihu, this stir-fry highlights the crisp texture and sweet, nutty notes of fresh water caltrops, enhanced by the aromatic warmth of ginger and tender-crisp seasonal vegetables.
Ingredients
- 500 g shelled fresh water caltrops
- 150 g trimmed fresh snow peas
- 100 g washed fresh carrot
- 20 g fresh ginger root
- 2 cloves fresh white garlic clove
- 2 sprigs fresh scallions
- 2 tbsp high-oleic sunflower oil
- 1 tbsp traditional Shaoxing wine
- 1 tsp fine sea salt
- 1/2 tsp granulated cane sugar
- 1 pinch ground white pepper
- 1 tsp cornstarch
- 3 tbsp filtered water
- 1 tsp virgin toasted sesame oil
Method
- Rinse the shelled water caltrops thoroughly in cool water, then halve each piece lengthwise if they are particularly thick to ensure even cooking.
- Peel the fresh ginger root and slice it into fine matchsticks. Thinly slice the fresh garlic cloves. Cut the washed carrot into thin diagonal slices, and remove the strings from the trimmed snow peas. Slice the fresh scallions on the bias, separating the white parts from the green tops.
- In a small bowl, whisk the cornstarch with the filtered water, fine sea salt, granulated cane sugar, and ground white pepper until smooth and fully combined.
- Bring a large pot of water to a rolling boil at 100 °C. Add the shelled water caltrops and sliced carrots, blanching for 1 minute 30 seconds to tenderize them while maintaining their crunch. Add the snow peas for the final 30 seconds until they turn vibrant emerald green. Drain immediately and shock in cold water for 30 seconds to halt the cooking, then drain thoroughly.
- Heat your wok over high heat for 2 minutes until it reaches about 200 °C and wisps of white smoke begin to rise. Swirl in the high-oleic sunflower oil to coat the sides of the pan for 10 seconds until shimmering and fluid.
- Add the julienned ginger, sliced garlic, and scallion whites to the hot oil at 200 °C. Stir-fry briskly for 15 seconds to release their fragrance without browning, listening for a steady sizzle.
- Immediately add the blanched water caltrops, carrots, and snow peas to the wok. Stir-fry over high heat at 200 °C for 1 minute 30 seconds, tossing constantly so the vegetables are evenly coated and piping hot throughout.
- Pour the Shaoxing wine around the hot perimeter of the wok and deglaze for 15 seconds over high heat until the sizzling subsides and the alcohol evaporates.
- Stir the cornstarch slurry again to recombine, then pour it in a steady stream over the vegetables. Toss constantly over medium-high heat for 30 seconds until the sauce thickens into a clear, glossy glaze that coats every ingredient.
- Turn off the heat, fold in the reserved scallion greens, and finish with a drizzle of toasted sesame oil. Let rest in the wok off the heat for 1 minute to meld the flavors, then transfer immediately to a shallow serving dish and serve piping hot.
Nutrition
Per serving
- Energy
- 243.1 kcal
- Protein
- 4.15 g
- Carbohydrate
- 37.85 g
- Fat
- 9.08 g
- Fibre
- 5.03 g
- Calcium
- 22.44 mg
- Iron
- 0.9 mg
- Magnesium
- 12.4 mg
