Fermented Black Bean & Tilapia Stir-Fry with Oil-Mustard Greens

豆豉鲮鱼油麦菜

Fermented Black Bean & Tilapia Stir-Fry with Oil-Mustard Greens — CantoneseGuangzhou home cooking.

Ingredients

• oil-mustard greens (gai lan stems or baby bok choy stems if unavailable)
• canned fermented black bean tilapia (lingyu), drained and flaked
• fermented black beans (douchi), rinsed and lightly mashed
• peanut oil or neutral oil

Instructions

1. Trim oil-mustard greens: discard yellowed leaves and root ends; cut stems diagonally into 4-cm pieces, separating thicker stems from tender leaves.
2. Rinse douchi under cold water for 10 seconds; drain well and mash lightly with spoon back—grains should stay intact but slightly flattened.
3. Flake canned tilapia with fork, removing any large bones; set aside with douchi.
4. Heat wok over medium-high heat until just smoking; add oil and swirl. When oil surface shimmers steadily, add douchi and tilapia. (Oil flows smoothly without breaking into beads)
5. Stir-fry 45 seconds until douchi fragrance blooms and tilapia turns golden at edges—do not brown. (Tilapia flakes gain faint golden halo; douchi glistens dark and moist)
6. Add thick stems first; stir-fry 1 minute until stems brighten. Then add leaves and stir-fry 30 seconds until wilted but still crisp.