Jiang Cong Chao Niudu

Nutrition · per serving

Steps

1. 1

   Slice the cooked honeycomb tripe into bite-size strips about 1 cm wide. Thinly slice the ginger, cut the spring onions into 4-5 cm lengths, separating the white and green parts, slice the chili, and finely chop the garlic. Keeping the aromatics cut evenly helps them cook fast without burning in a hot wok.

   400 g cooked honeycomb tripe, cleaned30 g fresh ginger80 g spring onions1 small (10 g) red chili2 cloves (8 g) garlic
2. 2

   In a small bowl, mix the oyster sauce, light soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, water or light stock, and cornstarch until smooth. Stir again just before adding later, because the cornstarch settles quickly.

   25 g oyster sauce15 ml light soy sauce15 ml Shaoxing wine5 ml sesame oil1 g white pepper3 g sugar45 ml water or light stock4 g cornstarch
3. 3

   Heat a wok over high heat until very hot, then add half of the neutral oil. Add the ginger, spring onion whites, chili, and garlic and stir-fry for 20-30 seconds until fragrant but not browned. High heat is important here to perfume the oil quickly.

   20 ml neutral oil30 g fresh ginger80 g spring onions1 small (10 g) red chili2 cloves (8 g) garlic
4. 4

   Add the tripe and the remaining neutral oil. Stir-fry for 2-3 minutes, tossing constantly, until the tripe is hot, slightly springy, and beginning to catch a little wok aroma. Because the tripe is already cooked, you are reheating and seasoning it rather than braising it.

   400 g cooked honeycomb tripe, cleaned20 ml neutral oil
5. 5

   Give the sauce a quick stir and pour it around the sides of the wok. Toss for 1-2 minutes until the sauce turns glossy and lightly coats the tripe. If it thickens too much, add a splash of water; if it looks thin, cook 20-30 seconds longer.

   25 g oyster sauce15 ml light soy sauce15 ml Shaoxing wine5 ml sesame oil1 g white pepper3 g sugar45 ml water or light stock4 g cornstarch400 g cooked honeycomb tripe, cleaned
6. 6

   Add the spring onion greens and toss for 20-30 seconds just until wilted and vivid green. Serve immediately while the tripe is tender and the aromatics are bright.

   80 g spring onions

Origin & History

Stir-fried tripe with ginger and spring onion is a classic Cantonese way of treating offal with respect, emphasizing freshness, clean preparation, and quick wok cooking. In Cantonese kitchens, ginger and scallion are traditional partners for organ meats because they brighten aroma and balance richness. Oyster sauce and soy give the dish the glossy, savoury finish common in restaurant-style stir-fries.