yunnan Archives - The Steaming Wok

One of the first impressions I had of Dali in Yunnan Province was the freshness and variety of vegetables and produce. Local restaurants competed for customers with colorful displays of all of the seasonal produce on offer. Some establishments would have up to 20 varieties of mushrooms, others would focus on green vegetables and herbs, and so on. This variety extended into the street food. Perhaps the best meal I had was at a small sidewalk cafe that cooked everything over a charcoal grill. This dish is my own interpretation. I was trying to capture the smoky silkiness of the grilled eggplant they had to offer.

Recipe for Dali Grilled Eggplant with Chili Bean Sauce

3-4 small eggplants or Japanese eggplants ( You can also use large Italian eggplant, though they tend to be a bit more bitter)

1 cup raw peanuts

1-2 Tbsp cooking oil

2-3 Tbsp Sichuan Chili Bean paste

1 bunch cilantro, chopped

1 bunch green onions, chopped

soy sauce

1. Prick the eggplants with a fork or skewer to allow steam to escape as they cook. Grill whole eggplant on medium heat. I like to use a charcoal grill with the lid closed. Grill until the skins turn a mahogany brown. The skin should start wrinkling. The aim here is for the inside of the eggplant to be fully cooked and soft.

2. While eggplant is grilling, heat the oil in a wok or frying pan over medium high heat. Once hot, add the raw peanuts and lightly toast. Be sure to keep a close eye on the nuts as they easily burn, adjusting the heat as necessary. I usually agitate the pan to insure the nuts move and are evenly browned. Once they start emitting a toasted aroma, remove them from heat. At this point, I usually remove them from the pan to stop them from browning further.

3. Remove the eggplant from the grill and split them down the center. Smear each half with chili bean paste to taste. Check to see how salty your paste is. If necessary, drizzle a little bit of soy over the top.

4. Top the eggplants with cilantro, green onions, and peanuts and serve while still hot.

It couldn’t be simpler!

Although Yunnan, a Southwestern province of China that borders Burma, Laos, and Vietnam, does not have a cuisine that is very well known outside of China, it is becoming increasingly popular in Beijing and Shanghai, and it is only a matter of time before the West catches on to the unique flavors that Yunnan has to offer. Yunnan is largely tropical and subtropical and borrows many of the same ingredients used in neighboring Southeast Asia. In addition, Yunnan is home to many of China’s ethnic minorities insuring that a diversity of influences has helped shape its cuisine. This refreshing salad exemplifies this diversity and mixes salty, sour, spicy and sweet flavors tthat will literally set your tongue on fire. This recipe is my own attempt to replicate one of my favorite dishes at Yunnan restaurant In & Out in Beijing. There is nothing better than this simple salad that takes less than 15 minutes to prepare on hot summer day. The acidity of the salad also pairs really well with grilled meat skewers.

Recipe for Yunnan Pineapple Salad

Ingredients:

1/4 cup fresh lime juice (about 2 limes)

3 Tablespoons good quality fish sauce

1 Tablespoon sugart

3-4 red chilies, seeded and minced

1 pineapple – trimmed and cut into bite size wedges

3 Tablespoons fresh mint leaves, finely shredded.

1. In a medium bowl, mix the lime juice, fish sauce, sugar, and chilies, making sure that sugar completely dissolves.

2. Toss in the pineapple and fold in the mint. If you arre going to make this in advance, mix the dressing and the pineapple and refrigerate. Just before serving, toss in your mint so that it doesn’t discolor.