Zhejiang Green Burst

Introduction

Zhejiang Green Burst, a dish originating from the Zhejiang province in China, is renowned for its vibrant flavors and rich history. Characterized by its use of fresh seasonal vegetables and gentle stir-frying techniques, this dish reflects the core principles of Zhejiang cuisine which emphasizes the freshness and originality of ingredients. Once a humble home-cooked meal, it has become a symbol of Zhejiang's culinary elegance.

Ingredients

• Bok Choy
• Shiitake Mushrooms
• Garlic
• Ginger
• Soy Sauce
• Oyster Sauce
• Sesame Oil
• Chicken Broth
• Cornstarch
• Salt
• Pepper
• Green Peas
• Bell Pepper
• Green Onion

Preparation

Preparing the Ingredients

Before beginning to cook, gather all the necessary ingredients. Start by washing the bok choy and green peas thoroughly. Slice the shiitake mushrooms, mince the garlic, and julienne the bell pepper. Finely chop the ginger and green onion.

Marinating the Vegetables

In a bowl, combine soy sauce, oyster sauce, a dash of salt, and pepper. Toss the bok choy, shiitake mushrooms, and bell pepper in the marinade and let them sit for at least 20 minutes to absorb the flavors.

Cooking Instructions

The Stir-Frying Process

Heat a wok over medium-high heat and add a tablespoon of sesame oil. Once hot, add the minced garlic and ginger, stirring continuously until fragrant. Now, add the marinated vegetables to the wok. Stir-fry them quickly to retain their crispiness and vibrant color.

Pour in a cup of chicken broth and bring it to a simmer. In a small bowl, mix a tablespoon of cornstarch with water to create a slurry. Gradually add this to the wok to thicken the sauce. Toss in the green peas and cook for another 2 minutes.

Finishing Touches

As the dish finishes cooking, sprinkle the green onion over the top. Turn off the heat and drizzle a bit more sesame oil for additional fragrance.

Serving Suggestions

Zhejiang Green Burst is best served hot and paired with steamed rice or noodles. For a meal that truly embodies the taste of Zhejiang, enjoy this dish with a glass of mild white wine or a cool cup of jasmine tea.