매운 산마와 겨자채 볶음
(Spicy Mountain Yam & Mustard Greens Stir-Fry)
(0 리뷰)
재료
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600 grams 산약(중국산 야마/나가이모)
(Wear gloves to peel; the raw slime can irritate skin.)
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300 grams 겨자잎
(Stems and leaves separated; wash thoroughly to remove grit.)
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1.5 tbsp 두반장(사천 고추 콩 페이스트)
(Adjust to heat tolerance; use a well-fermented brand.)
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3 cloves 마늘
(곱게 다진 것.)
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2 tsp 신선한 생강
(곱게 다진 것.)
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3 whole 파
(Whites and greens separated; slice thin.)
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4 pieces 말린 빨간 고추
(Broken to release seeds for more heat.)
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1 tsp 쓰촨 후추
(Lightly toasted and crushed for citrusy numbing heat.)
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1.5 tbsp 라이트 간장
(Adds salinity and umami.)
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1 tbsp 샤오싱 와인
(Sub dry sherry; omit for alcohol-free.)
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2 tsp 양념 없는 쌀 식초
(Balances richness with brightness.)
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1 tsp 설탕
(Rounds out heat and salt.)
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0.5 tsp 고운 바다 소금
(Adjust to taste; remember doubanjiang is salty.)
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0.25 tsp 흰 후추
(For gentle earthiness.)
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1 tsp 볶은 참기름
(Finish for aroma.)
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2 tbsp 중성 기름(땅콩 기름 또는 카놀라 기름)
(High smoke point preferred.)
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60 ml 야채 국물 또는 닭고기 육수
(Low-sodium; water works in a pinch.)
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1 tsp 옥수수 전분
(For a light glossy sauce.)
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1 tsp 슬러리용 물
(Mix with cornstarch.)
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2 tbsp 구운 땅콩
(Roughly chopped, for crunchy garnish.)
(Wear gloves to peel; the raw slime can irritate skin.)
(Stems and leaves separated; wash thoroughly to remove grit.)
(Adjust to heat tolerance; use a well-fermented brand.)
(곱게 다진 것.)
(곱게 다진 것.)
(Whites and greens separated; slice thin.)
(Broken to release seeds for more heat.)
(Lightly toasted and crushed for citrusy numbing heat.)
(Adds salinity and umami.)
(Sub dry sherry; omit for alcohol-free.)
(Balances richness with brightness.)
(Rounds out heat and salt.)
(Adjust to taste; remember doubanjiang is salty.)
(For gentle earthiness.)
(Finish for aroma.)
(High smoke point preferred.)
(Low-sodium; water works in a pinch.)
(For a light glossy sauce.)
(Mix with cornstarch.)
(Roughly chopped, for crunchy garnish.)
영양 정보
- 인분: 4
- 1인분 크기: 1 그릇 (250g)
- Calories: 320 kcal
- Carbohydrates: 0 g
- Protein: 6 g
- Fat: 12 g
- Fiber: 6 g
- Sugar: 6 g
- Sodium: 920 mg
- Cholesterol: 0 mg
- Calcium: 160 mg
- Iron: 3 mg
조리법
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1 - Set up and protect hands:
Put on kitchen gloves to prevent irritation from mountain yam. Prepare a bowl of cool water with a splash of vinegar to briefly rinse cut yam and slow browning.
-
2 - Peel and cut mountain yam:
Peel the yam, then cut into 5–6 cm batons about 1 cm thick. Rinse quickly in the acidulated water, drain well, and pat very dry so they sear, not steam.
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3 - Wash and prep mustard greens:
Rinse greens thoroughly to remove grit. Separate stems from leaves; chop stems into bite-size pieces and roughly tear leaves for quick wilting.
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4 - Make the Sauce:
Whisk stock, soy sauce, Shaoxing wine, rice vinegar, sugar, salt, white pepper, and a cornstarch slurry (cornstarch mixed with 1 tsp water). Set aside.
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5 - Toast spices and heat oil:
Heat a wok over high until lightly smoking. Dry-toast Sichuan peppercorns and dried chilies 20–30 seconds. Add neutral oil and swirl to coat.
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6 - Sear the yam:
Add yam in a single layer. Sear undisturbed 90 seconds, then stir-fry until edges turn golden and surfaces feel slightly crisp.
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7 - Bloom aromatics and doubanjiang:
Push yam up the wok sides. In the oil pool, fry garlic, ginger, and scallion whites for 20 seconds, then add doubanjiang and cook until brick-red and fragrant.
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8 - Stir-fry mustard greens:
Add mustard stem pieces first; toss 30–45 seconds until glossy. Add leaves and stir-fry until just wilted but still bright.
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9 - Sauce and finish:
Stir the sauce, pour around the wok, and toss until lightly thickened and yam is coated. Remove from heat; drizzle sesame oil and fold in scallion greens.
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10 - Garnish and Serve:
Taste and adjust seasoning. Top with roasted peanuts if using. Serve immediately with steamed rice or millet.
Put on kitchen gloves to prevent irritation from mountain yam. Prepare a bowl of cool water with a splash of vinegar to briefly rinse cut yam and slow browning.
Peel the yam, then cut into 5–6 cm batons about 1 cm thick. Rinse quickly in the acidulated water, drain well, and pat very dry so they sear, not steam.
Rinse greens thoroughly to remove grit. Separate stems from leaves; chop stems into bite-size pieces and roughly tear leaves for quick wilting.
Whisk stock, soy sauce, Shaoxing wine, rice vinegar, sugar, salt, white pepper, and a cornstarch slurry (cornstarch mixed with 1 tsp water). Set aside.
Heat a wok over high until lightly smoking. Dry-toast Sichuan peppercorns and dried chilies 20–30 seconds. Add neutral oil and swirl to coat.
Add yam in a single layer. Sear undisturbed 90 seconds, then stir-fry until edges turn golden and surfaces feel slightly crisp.
Push yam up the wok sides. In the oil pool, fry garlic, ginger, and scallion whites for 20 seconds, then add doubanjiang and cook until brick-red and fragrant.
Add mustard stem pieces first; toss 30–45 seconds until glossy. Add leaves and stir-fry until just wilted but still bright.
Stir the sauce, pour around the wok, and toss until lightly thickened and yam is coated. Remove from heat; drizzle sesame oil and fold in scallion greens.
Taste and adjust seasoning. Top with roasted peanuts if using. Serve immediately with steamed rice or millet.
매운 산마와 겨자채 볶음 :에 대한 자세한 정보
Overview
Spicy Mountain Yam with Mustard Greens is a fast, fragrant stir-fry that celebrates contrast: the crisp snap of mountain yam (Chinese yam, also called shan yao or nagaimo) against the pungent, peppery bite of mustard greens, all lacquered in a glossy, brick-red sauce built on doubanjiang, soy, and rice vinegar. It’s a dish with punchy character and weeknight practicality, coming together in around 30 minutes while delivering restaurant-level texture and aroma.
Mountain yam is unusual in that it stays pleasantly crisp even after cooking; it doesn’t collapse like potatoes or become mushy. Mustard greens bring a nose-tingling heat and mild bitterness that, when balanced with a touch of sugar and vinegar, tastes lively rather than harsh. A final drizzle of sesame oil and a sprinkle of roasted peanuts add richness and crunch.
Ingredient Spotlight
- Mountain yam (shan yao/nagaimo): Slippery when raw, wonderfully crisp when cooked. Wear gloves to peel; a quick rinse in acidulated water helps with oxidation. Cut into batons for maximum surface sear.
- Mustard greens: Any variety works—Gai Choi, mizuna, or curly mustard. Separate stems and leaves so you can cook each to ideal doneness.
- Doubanjiang: The heart of the dish. Frying it in oil to a deeper red unlocks complex umami and heat. Choose a quality Pixian-style paste if available.
- Aromatics: Garlic, ginger, and scallions supply the high notes that keep the sauce from feeling heavy.
- Sichuan peppercorns and dried chilies: Optional but recommended for citrusy-numbing ma and clean chili fragrance.
Technique Tips
- Dry your yam thoroughly. Moisture prevents browning and encourages sticking. Pat the batons with towels before they hit the hot wok.
- High heat, then control. Preheat the wok until just smoking. Sear the yam undisturbed first to develop color, then stir-fry.
- Bloom the paste. Push solids up the sides and fry doubanjiang in the oil for 20–30 seconds; you’ll see the oil redden. This step is where depth develops.
- Sequence matters. Cook mustard stems first (they’re sturdier), then add the leaves for a quick wilt. This preserves both color and crunch.
- Keep the sauce light. The slurry should only gloss the ingredients, not smother them. If it thickens too much, splash in a tablespoon of hot water and toss.
Variations
- Protein boost: Add thin tofu batons, seared until golden, or toss in blanched edamame for extra protein while keeping it vegetarian.
- Earthier heat: Swap part of the doubanjiang with fermented black beans for a darker, savory edge.
- Citrusy finish: Grate a touch of yuzu or lemon zest at the end for a bright, surprising note.
- Extra veg: Snow peas, celery, or Chinese celery bring refreshing crunch that complements the yam’s texture.
- Non-spicy version: Replace doubanjiang with a mild miso and a drizzle of chili oil at the table for customizable heat.
Serving Suggestions
- Serve with steamed jasmine rice, millet, or nutty brown rice. Plain congee also makes a comforting companion.
- For a fuller meal, pair with a cool cucumber salad or a simple chilled silken tofu with soy and scallion.
Make-Ahead & Storage
- Prep ahead: Cut yam and store submerged in lightly acidulated water up to 4 hours. Spin-dry before cooking. Wash and chop mustard greens a day in advance and refrigerate wrapped in a towel.
- Leftovers: Keep for up to 2 days refrigerated. Rewarm in a hot pan with a tiny splash of water; expect some loss of the initial crispness but flavors deepen.
Cultural Notes
Mountain yam has a long history in Chinese home cooking and traditional medicine, valued for its gentle sweetness and digestive friendliness. Mustard greens have an equally storied place across Chinese regional cuisines—fresh for stir-fries and soups, and pickled for braises and noodle toppers. This dish nods to Sichuan technique through doubanjiang and peppercorns while embracing wider Chinese flavors that celebrate balance: heat, salt, sour, and umami.
Troubleshooting
- Slimy texture after cooking: The yam wasn’t dried enough or the pan wasn’t hot. Pat dry thoroughly and preheat the wok until lightly smoking.
- Too salty: Doubanjiang and soy can stack salt. Use low-sodium stock, taste before adding extra salt, and balance with a splash more vinegar.
- Not spicy enough: Bloom an extra teaspoon of doubanjiang or add a pinch of chili flakes with the aromatics.
- Sauce too thick: Thin with hot water a tablespoon at a time; keep the sauce glossy, not gloppy.
Sustainability & Sourcing
Seek locally grown Asian greens from farmers markets when possible. Many regions now cultivate Chinese yam and mustard greens domestically, reducing transport impact and ensuring freshness. Choose high-quality fermented condiments—small amounts go a long way and minimize waste.
Final Thoughts
This stir-fry’s charm is all about controlled contrasts: crisp versus tender, spicy against bright, earthy balanced by aromatic lift. Once you master the simple sequencing—sear, bloom, wilt, gloss—you’ll find endless ways to adapt the framework to what’s fresh and in season. It’s a dish that respects tradition yet invites creativity, making it a reliable weeknight favorite with the personality of a special-occasion plate.
