😍Spring is here, so of course we should eat seasonal vegetables! Bracken fern is definitely the best choice. Friends in the south should be familiar with this wild vegetable, especially those of us from the countryside. We probably picked it in the mountains during this season when we were kids, and it's perfect for stir-frying with cured pork! 😋Here's a recipe for stir-fried bracken fern with pork, and it tastes great too!
Materials
Stir-fried bracken with pork in spring | Steps to make this delicious home-style dish
😍Finished product showcase!
Prepare the following ingredients: a small bunch of bracken fern, 200g of pork shoulder, several cloves of garlic, and 2 green peppers. Ideally, use pork belly; if unavailable, pork shoulder or hind leg meat can be used instead. Clean the bracken fern thoroughly and cut it into sections. Slightly crush the garlic cloves and cut the green peppers into chunks.
First, blanch the chopped bracken fern in boiling water, adding a little salt and vegetable oil as needed.
Blanch the vegetables and drain them.
Heat oil in a pan again, and sauté garlic over low heat until fragrant.
Add the sliced meat and stir-fry until just cooked through.
Add the blanched bracken fern segments and green peppers, and stir-fry over high heat until just cooked.
Add 1 gram of salt, 2 grams of soy sauce, 1 gram of chicken bouillon, and a suitable amount of oyster sauce to the seasonings. Stir-fry for five, six, seven, or eight seconds and it's ready to serve!
😍A delicious and tasty stir-fried bracken with pork is ready! Hurry and try it, otherwise you'll have to wait until next year if you miss this season! 😉
Springtime Fern Stir-fry with Pork: Tips for a Delicious Home-Style Dish
Bracken fern is a wild vegetable, so it's best to blanch it! Bracken fern has a bitter taste, so if you don't mind the extra step, you can soak it in salt water for 3 hours before blanching. If you find that too much trouble, you can just blanch it and then stir-fry it directly like I did 😂. The roots of freshly picked bracken fern are a little rotten, so it's recommended to cut off this part. Also, the fibers near the roots are quite coarse, so it's advisable to cut them into smaller pieces and then flatten them or cut them in half. This will make it easier for the flavors to penetrate.
