Jiang Cong Chao Niudu

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a true 30-minute recipe, use fully cooked, well-cleaned honeycomb tripe from an Asian butcher or supermarket; raw tripe requires extensive cleaning and long simmering before stir-frying.
• •A properly preheated wok prevents the tripe from stewing and helps develop a light smoky wok hei character.
• •Serve with plain steamed rice and a simple blanched green vegetable to balance the rich, savoury sauce.
• •If you prefer more heat, add extra sliced fresh chili, but keep it moderate so the ginger and spring onion remain the dominant flavors.

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