Yangzhou Crunch

Yangzhou Crunch is a delightful variation of the traditional Yangzhou Fried Rice. Known for its flavorful combination of crunchy textures and savory ingredients, this dish originates from Yangzhou, a city in Jiangsu Province, China. The region is celebrated for its culinary artistry and innovations in Chinese cuisine. Drawing on the rich history of Yangzhou Fried Rice, famed for its meticulous preparation and balanced flavors, Yangzhou Crunch adds an extra dimension with its inviting textures.

Ingredients

• Rice - 2 cups, cooled and preferably a day old
• Shrimp - 200g, peeled and deveined
• Eggs - 3, beaten
• Peas - 100g, fresh or frozen
• Carrots - 100g, diced
• Scallions - 2 stalks, finely chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, finely chopped
• Bell pepper - 1, diced
• Cooking oil - 2 tablespoons
• Corn starch - 1 tablespoon
• Water - 2 tablespoons
• Salt and Pepper to taste

Preparation

Preparing the Ingredients

Before diving into the cooking process, gather all your ingredients to ensure a smooth cooking experience. Start by cleaning and preparing the shrimp. Remove the shell and devein, then set them aside in a mixing bowl.

Mixing the Corn Starch Slurry

In a small bowl, mix corn starch with water to create a slurry. This will be used to provide the crunchy texture.

Vegetables and Aromatics

Dice the carrots and bell pepper. Mince the garlic and chop the ginger. Finely chop the scallions. Set all these aside for quick access during cooking.

Cooking Process

Step 1: Preparing the Egg Scramble

Heat one tablespoon of cooking oil in a large wok over medium heat. Once the oil is hot, pour in the beaten eggs. Stir gently and cook until they form soft curds, then remove from the wok and set aside.

Step 2: Sauté the Aromatics

Add another tablespoon of cooking oil to the wok. Sauté the garlic and ginger until fragrant.

Step 3: Cooking the Shrimp

Add the prepared shrimp to the wok and cook until they turn pink and are just done. Remove them from the wok, leaving the aromatics behind.

Step 4: Stir-frying the Vegetables

Increase the heat to high and add the carrots, peas, and bell pepper. Stir-fry for about 3 minutes until they become bright and slightly tender.

Step 5: Integrating the Ingredients

Reintroduce the cooked eggs and shrimp back into the wok. Add the chilled rice, and continue stirring to integrate all the flavors.

Step 6: Seasoning the Dish

Pour the soy sauce over the rice mixture, stir to combine. Drizzle with sesame oil, and season with salt and pepper to taste.

Step 7: Creating the Crunch

Finally, pour the prepared corn starch slurry over the stir-fried ingredients, allowing it to cook undisturbed for about 1 minute. This will create a thin, crisp layer throughout the dish.

Garnishing

Sprinkle with the chopped scallions just before serving for an added layer of freshness and color.

Enjoying the Meal

Yangzhou Crunch is best enjoyed hot, straight from the wok, when the textures and flavors are at their peak. It pairs well with a light green salad or a side of pickled vegetables for a balanced meal. For aficionados of Chinese cuisine, this dish offers a myriad of flavors and textures that tell a story with each bite.

Take your time to savor the nuanced blend of the earthy ginger, the mild sweetness of the peas, and the savory crunch that defines Yangzhou Crunch. Don’t forget to use a cooking timer to manage each stage precisely for best results.