Stir-Fried A-Choy with Dace in Black Bean Sauce is a classic Cantonese dish. The A-Choy is crisp and tender, while the dace in black bean sauce is savory and rich. It’s a quick and easy dish made with canned fish, perfect with steamed rice.
🌴 Ingredients:
· 1 bunch A-Choy (about 300g, washed and cut into sections)
· 1 can dace with black beans (take 1-2 fish, keep the black beans and oil)
🌴 Aromatics:
· 4-5 cloves minced garlic (more is better for stir-frying)
· A small piece of minced ginger
🌴 Seasonings:
· 1 tbsp light soy sauce (about 10ml)
· 1/2 tbsp oyster sauce (about 5ml)
· A pinch of sugar (to enhance freshness)
· A pinch of white pepper powder
· Salt, to taste (the canned fish is salty, so use sparingly)
· Cooking oil, as needed
🌴 Instructions:
- Prepare the A-Choy
Wash the A-Choy and cut it into 5-6cm sections, separating the stems and leaves. ⚠️ Note: They cook at different speeds. I’ve tried cooking them together before, and the leaves got soggy while the stems stayed raw. Don’t be lazy. - Prepare the Canned Fish
Open the can, take out 1-2 pieces of dace and tear them into small pieces. Scoop out 1-2 spoons of black beans and the oil from the can. ⚠️ Note: The oil is the soul of this dish, carrying the savory and umami flavors. Don’t discard it. - Sauté the Aromatics
Heat oil in the pan, add the minced garlic, ginger, and black beans. Stir-fry over low heat until fragrant. ⚠️ Note: The black beans are salty, so don’t add too much oil since the can already has oil. I’ve tried adding too much oil, and the dish turned out too greasy. - Stir-fry the Stems
Turn to high heat, add the A-Choy stems first, and stir-fry for 30 seconds until slightly softened. ⚠️ Note: Cook the stems first, as they take longer than the leaves. I’ve tried cooking them together, and the leaves turned to mush while the stems were still hard. - Combine and Stir-fry
Add the A-Choy leaves and the torn dace. Stir-fry over high heat for 30 seconds. Add the light soy sauce, oyster sauce, and a pinch of sugar. ⚠️ Note: Keep the heat high to keep the A-Choy crisp. I’ve tried cooking too long, and it turned into a watery mess. - Season and Serve
Sprinkle with white pepper and add salt to taste. Turn off the heat and serve hot. ⚠️ Note: Taste before adding salt, as the canned fish and soy sauce are already salty. I’ve tried adding salt directly, and it was too salty to eat.
💡 More Savory Veggie Recipes:
If you enjoy this savory and umami-rich vegetable dish, you should also try my [Garlic Stir-fried Greens] for another quick and delicious side.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
Separate the stems and leaves of the A-Choy. Cook the stems first. Keep the oil from the canned fish, it’s the soul of the dish. Stir-fry over high heat. Taste before adding salt.
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