When it comes to the culinary arts of Shanghai, the unique and diverse flavors of Shanghainese cuisine never fail to intrigue and excite food lovers. One remarkable dish cherished by locals that might not be wellknown internationally is stirfried grass head, known in Chinese as “cǎomù zhī”. This delightful dish showcases the ability of Shanghainese chefs to transform simple ingredients into flavorsome masterpieces.
What is Stirfried Grass Head?
Stirfried grass head typically incorporates young, tender shoots from various local grass species, often found in the wetlands around Shanghai. The chosen grass varieties are usually seasonal and bring a distinct earthy flavor to the dish. The accompanying ingredients may include garlic, ginger, sauces, and sometimes proteins like pork or tofu, highlighting the practice of balancing flavors and textures within Shanghainese cooking.
Ingredients
Here’s what you’ll need to recreate this authentic dish:
Main Ingredients:
200g fresh grass heads (or substitute with young chives if grass heads are unavailable)
100g pork (sliced thinly) or firm tofu (cubed)
Aromatic Ingredients:
3 cloves garlic (minced)
1 thumbsized piece of ginger (sliced thin)
Sauces and Seasoning:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and black pepper to taste
Cooking Oil:
Neutral cooking oil (such as vegetable or sunflower oil)
Instructions
Here’s a stepbystep guide to making this mouthwatering stirfried grass head:
1. Preparation:
Rinse the grass heads thoroughly under cold water to remove any dirt or impurities. Drain and set aside.
If you’re using pork, slice it thinly against the grain to ensure tenderness. For tofu, press it between paper towels to release excess moisture before cutting it into cubes.
2. Marinating the Protein:
In a bowl, mix the sliced pork or cubed tofu with a tablespoon of soy sauce and a dash of black pepper. Let it marinate for about 1520 minutes.
3. Stirfrying:
Heat a wok or large frying pan over high heat and add 2 tablespoons of neutral oil.
Once the oil is hot, add the minced garlic and sliced ginger. Stirfry for about 30 seconds or until fragrant, being careful not to burn them.
Add the marinated pork or tofu to the wok, cooking until the protein is browned and cooked through (about 35 minutes).
4. Adding Grass Heads:
Toss in the washed grass heads, stirring continuously. The grass heads only need a few minutes to cook, ensuring they remain tender and vibrant in color.
Pour in the oyster sauce and sesame oil, mixing well to coat all ingredients evenly.
5. Finishing Touches:
Taste your stirfry and add salt and black pepper as needed. Cook for an additional minute or two until everything is well mixed and heated through.
6. Serve:
Transfer the stirfried grass head to a serving dish. This dish can be served with a side of steamed rice or as part of a larger meal, complementing other Shanghainese delicacies.
Conclusion
Stirfried grass head is a delicious and straightforward representation of Shanghainese cuisine, emphasizing the flavors of fresh, local produce combined with the umami of protein. Whether you’re wellversed in Chinese cooking or a novice looking to explore new culinary territories, this dish offers a unique opportunity to immerse in Shanghai’s rich flavors.
Try making stirfried grass head at home and experience the heart of Shanghainese dining right in your kitchen. Enjoy this delightful dish with family and friends, sharing not only a meal but also a piece of Shanghai’s vibrant culture!