new vegetable: jiaobai
Yesterday I was, again, funshopping in the Asian store, choosing a different one then the large supermarket I usually go to. There are 4 Chinese supermarkets in the center of The Hague, and I visit them in turns, although I seem to skip the one in the Wagenstraat (Cheung Kong) because it is further off from the tram stop.
Somehow Amazing Oriental (Dongfang in Chinese) in the basement of the large new Pathe cinema at the Spui, has a more international section then Wah Nam (Huanan, meaning 'South China') in the backstreet behind the Bijenkorf. While AO has Thai fish cakes and frozen octopus and lots of Indonesian, Vietnamese and South Chinese snacks and bottles, WN features more Chinese vegetables and homecooking ingredients. So there I found the vegetable jiaobai, light green in color and resembling bamboo shoots; it is also called water bamboo.
After searching the web, but with guests breathing down the wok so to speak, I made a simple stir-fry. First take off the husks of the jiaobai (which I wrongly called wosun in this post earlier on - this is the update) and cut into small chunks. Fry in a little oil and add salt, a pinch of sugar and a half cup of water. Simmer until almost all water has dissappeared, stir the vegetables now and then. The jiaobai will still have some crunch and tastes, surprisingly, like a cross between asparagus and firm cucumber with a hint of jasmine flavour!
A nice side dish in a Chinese dinner. Will try it again soon. Have a look at more pictures here at Flickr
Somehow Amazing Oriental (Dongfang in Chinese) in the basement of the large new Pathe cinema at the Spui, has a more international section then Wah Nam (Huanan, meaning 'South China') in the backstreet behind the Bijenkorf. While AO has Thai fish cakes and frozen octopus and lots of Indonesian, Vietnamese and South Chinese snacks and bottles, WN features more Chinese vegetables and homecooking ingredients. So there I found the vegetable jiaobai, light green in color and resembling bamboo shoots; it is also called water bamboo.
After searching the web, but with guests breathing down the wok so to speak, I made a simple stir-fry. First take off the husks of the jiaobai (which I wrongly called wosun in this post earlier on - this is the update) and cut into small chunks. Fry in a little oil and add salt, a pinch of sugar and a half cup of water. Simmer until almost all water has dissappeared, stir the vegetables now and then. The jiaobai will still have some crunch and tastes, surprisingly, like a cross between asparagus and firm cucumber with a hint of jasmine flavour!
A nice side dish in a Chinese dinner. Will try it again soon. Have a look at more pictures here at Flickr
Labels: chinese, jiaobai, stir-fry, vegetables
5 Comments:
Spannend, ziet er lekker uit, de volgende keer dat ik in de buurt ben ga ik proberen of ze het hebben.
Ik ben gek op deze Oriëntal Supermarkt, maar word er ook gek van. Producten waarvan ik geen flauw idee heb wat ermee te doen en geen -of alleen Chinese- gebruiksaanwijzing :-( Heb je de Chinese sesam-lotuszaadballetjes (vriezer) wel eens geprobeerd? Aanrader, zeker met gesmolten chocolade.
Haha ook als je Chinees leest is het niet altijd duidelijk! Bedoel je de tangyuan? Kleine witte balletjes van kleefrijst met een zoete zwarte sesamzaadjes-vulling? Die zijn heerlijk! Ga je ook naar die in DHaag?
Ja ik ga naar alle 4 die jij beschrijft :-) Die sesamballetjes met zoet lotuszaad staan bij Golden Leaf (Denneweg) op de kaart als Tjien Toi Tjai (en ik maar denken dat ze die zelf maakten). Weet niet of het ook zo op de verpakking staat (ze zijn hier al op).
bedoel je deze?
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