Ferns and bamboo shoots from the Mountain of Flowers and Fruit
Young ferns and bamboo shoots barely blanched, stir-fried with fragrant mushrooms, lifted with a touch of fermented soybean paste and a shower of toasted sesame. The frank, slightly bitter taste of the mountain.
Young ferns and bamboo shoots barely blanched, stir-fried with fragrant mushrooms, lifted with a touch of fermented soybean paste and a shower of toasted sesame. The frank, slightly bitter taste of the mountain.
Before the monk's robes and sermons, I was king on the Mountain of Flowers and Fruit, and my table was the whole mountain! My little monkeys and I would pick the young ferns and bamboo shoots at daybreak, when they are still tender. We blanch them just a bit, a dash of soybean paste, a shower of toasted sesame, and there you have it—no need for meat to have the strength to lift my staff! Eat your greens, mortal, they're worth all the feasts of Heaven.
- •Young fern fiddleheads (juécài) — a morning's gathering (wild vegetable, bitter note)
- •Fresh bamboo shoots — a few (crunch)
- •Fragrant mushrooms (shiitake) — a handful (umami)
- •Fermented soybean paste (jiàng) — a spoonful (salty umami signature)
- •Sesame seeds — a pinch (toasted fragrance)
- •Vegetable oil — a drizzle (cooking)
Ferns and bamboo shoots from the Mountain of Flowers and Fruit
Young ferns and bamboo shoots barely blanched, stir-fried with fragrant mushrooms, lifted with a touch of fermented soybean paste and a shower of toasted sesame. The frank, slightly bitter taste of the mountain.
Why this dish? Before the monk's robes, Sun Wukong was king of the monkeys on the Mountain of Flowers and Fruit, feeding on roots, shoots and wild herbs of the mountain. This foraged dish reflects his essence as a creature of nature, faithful to his meatless diet.
Before the monk's robes and sermons, I was king on the Mountain of Flowers and Fruit, and my table was the whole mountain! My little monkeys and I would pick the young ferns and bamboo shoots at daybreak, when they are still tender. We blanch them just a bit, a dash of soybean paste, a shower of toasted sesame, and there you have it—no need for meat to have the strength to lift my staff! Eat your greens, mortal, they're worth all the feasts of Heaven.
Ingredients (period version)
- Young fern fiddleheads (juécài) — a morning's gathering (wild vegetable, bitter note)
- Fresh bamboo shoots — a few (crunch)
- Fragrant mushrooms (shiitake) — a handful (umami)
- Fermented soybean paste (jiàng) — a spoonful (salty umami signature)
- Sesame seeds — a pinch (toasted fragrance)
- Vegetable oil — a drizzle (cooking)
Ingredients
- Fiddlehead ferns (or watercress / young spinach) — 200 g (main green vegetable)
- Bamboo shoots (canned, drained) — 150 g (crunch)
- Fresh shiitake mushrooms — 4 (umami)
- Fermented soybean paste (jiàng) or mild miso — 1 tbsp (signature seasoning)
- Toasted sesame seeds — 1 tbsp (finish)
- Neutral oil — 1 tbsp (stir-fry)
- Garlic clove — 1 (aromatic)
Method
- Blanch the ferns (or watercress) and bamboo shoots for 1-2 minutes, then refresh in cold water to keep color and firmness.
- Slice the shiitakes and garlic. Heat the oil in a wok and stir-fry the mushrooms until golden.
- Add the garlic and bamboo shoots; stir-fry over high heat for 2 minutes.
- Dissolve the soybean paste in a spoonful of hot water, pour into the wok, add the greens and toss vigorously for 1 minute.
- Sprinkle with toasted sesame seeds and serve immediately, over a bowl of rice or millet.
How it was made : The gathering of wild vegetables (yěcài)—ferns, bamboo shoots, bitter greens—is a millennial practice in China, especially in Buddhist monasteries where vegetarian cuisine (sùshí) excluded meat. Fermented soybean paste (jiàng), ancestor of soy sauce, provided umami and salt since antiquity.
The contemporary twist : Arrange in a tight nest in the center of the plate and plant a crunchy sesame stick in it: a nod to the Monkey King's magical staff Ruyi Jingu Bang.
Sun Wukong · Charactorium
