Purslane salad
Description
Minimum effort — excellent result. This is a very simple Chinese-style salad to prepare. For this dish, purslane is not marinated but used fresh. It's best to choose young stems or the top portions. All ingredients are traditionally stir-fried in a wok with sesame seeds and soy sauce. Serve immediately.
Instructions
- 1
Step 1
1. Place the purslane in a colander and thoroughly rinse under cold running water to remove dirt. Then cut off the seed pods and chop into pieces about 6 centimeters in length.
- 2
Step 2
2. Wash a bunch of wild garlic under water and dry with a paper towel, then cut into 7-centimeter-long sprigs.
- 3
Step 3
3. I slice regular garlic into pieces, add Sichuan pepper, dried chili pepper, and a bit of ginger. I pour a little oil into a wok and place it over heat, add all the chopped spices, and sauté for 1-2 minutes.
- 4
Step 4
4. Add wild garlic to the pan with the spices and cook for another 30-40 seconds.
- 5
Step 5
5. Finally, add the prepared purslane and sauté it briefly. After a few minutes, add soy sauce, vinegar, salt to taste, previously fried sesame seeds, and cook for 2 minutes, stirring constantly.
- 6
Step 6
6. Transfer the ready Chinese salad onto a plate and serve hot, garnished with dried chili pepper on top.