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From @Chinese Cooking Demystified

Yunnan Youqiang Stir Fry (Beef Tripe or Shrimp)

35 min · Serves 2

35 mintotal
25 minhands on
25steps
2servings

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Ingredients

For the Szechuan mix

  • 10 g dried chilies, cut into pieces
  • 1 tsp Szechuan peppercorns

For the Dai mix

  • 5 cloves garlic, roughly chopped
  • 10 g fresh red chilies, roughly chopped
  • 1 1/2 inch fresh ginger, roughly chopped
  • 40 g lemongrass, split and cut into thin slices

For the stir-fry sauce

  • 1 tbsp oyster sauce
  • 1 1/2 tbsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp MSG

Option A (Beef Tripe):

  • 300 g beef tripe, cut into 2 cm pieces

Option B (Shrimp):

  • 300 g shrimp, shelled and peeled
  • 1 tsp sodium carbonate or kansui
  • 1/8 tsp salt
  • 1/4 tsp sugar
  • 1/4 tsp white pepper
  • 1/4 tsp Shaoxing wine
  • 1 tbsp oil

To stir-fry

  • 4 tbsp cooking oil
  • 1 tsp red chili powder (e.g., Kashmiri or Gochugaru)
  • 1 handful fresh culantro or cilantro, chopped

Method

For the Szechuan mix

  1. Cut the dried chilies into smaller pieces using kitchen shears.

  2. Measure out the Szechuan peppercorns and set aside with the chilies.

For the Dai mix

  1. Roughly chop the garlic, fresh chilies, and ginger.

  2. Slice the lemongrass stalks thinly, including the tougher fibrous tops.

  3. Place the garlic, fresh chilies, ginger, and lemongrass into a mortar and pound with a pestle into a rough paste, about 5 minutes.

    If using a food processor, pulse until roughly chopped, but do not process into a smooth puree.

For the stir-fry sauce

  1. Combine the oyster sauce, soy sauce, salt, sugar, and MSG in a small bowl and mix well.

Option A (Beef Tripe):

  1. Roll up the tripe and slice into 2 cm pieces.

  2. Bring a pot of water to a boil, add the tripe, and blanch for 10 seconds.

  3. Immediately remove the tripe and submerge it in cool running water to stop the cooking process.

  4. Drain the tripe thoroughly.

Option B (Shrimp):

  1. Rinse the shelled shrimp to remove any residue.

  2. Submerge the shrimp in a bowl of cold water with 1 tsp sodium carbonate for 5 to 10 minutes.

  3. Rinse the shrimp thoroughly under cool running water for another 5 to 10 minutes.

  4. Drain the shrimp, pat dry with paper towels, and wrap in a clean cloth to remove all excess moisture.

  5. Butterfly each shrimp by cutting along the back and removing the vein.

  6. Marinate the shrimp with the salt, sugar, white pepper, Shaoxing wine, and oil.

To stir-fry

  1. Heat a wok over medium-high heat and swirl in 4 tbsp of oil.

  2. Add the Szechuan mix (dried chilies and Szechuan peppercorns) and fry until the chilies darken slightly to a chestnut color.

  3. Add the red chili powder and stir-fry to color the oil for 15 seconds.

  4. Add the pounded Dai mix and increase the heat to maximum.

  5. Stir-fry for 1 minute until the oil begins to separate from the aromatic paste.

  6. Add the prepared tripe or shrimp to the wok.

  7. Stir-fry constantly: 10 seconds for tripe, or 30 seconds for shrimp until mostly cooked.

  8. Pour in the prepared stir-fry sauce and stir-fry for another 15 seconds.

  9. Turn off the heat, throw in the chopped culantro or cilantro, toss everything together, and plate.

  10. Culantro is traditional to this dish, but cilantro works well as a substitute if unavailable.

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