I was very happy to discover today that my local Chinese supermarket stocks Sichuanese ya cai èŠ½èœ, a speciality of the southern Sichuanese city of Yibin, and a vital ingredient in dishes like dry-fried green beans å¹²ç…¸å››å£è±† , dan dan noodlesÂ æ‹…æ‹…é¢ and dry-braised fishÂ å¹²çƒ§é²œé±¼. You can use other Chinese preserves, like Tianjin preserved vegetable, as a substitute, but they are not as good as the real thing. Here, the preserve is sold in little sachets, chopped and ready to use. Apparently the shop had been selling it for some time, but I hadn’t noticed!
If any of you have tried asking for ya cai in Chinese shops, you may have found that the staff there point you in the direction of beansprouts, causing great confusion on both sides. This is because the Chinese characters for Sichuanese ya cai are exactly the same as the characters for beansprouts, and most people outside Sichuan have not heard of ya cai! Perhaps my photographs of the sachets will help you track it down.
A delicious supper of odds and ends this evening: some butternut squash with dried mustard greens and bamboo shoots leftover from a dinner party last night, mushrooms stir-fried with garlic, steamed broccoli with sesame oil, and fried eggs with gan lan cai æ©„æ¦„èœ, one of my favourite relishes. With rice of course. It all took about fifteen minutes.