Artichokes + Sichuan China: ‘Calamari’-Style Sichuan Artichoke Stir-Fry

Ease of Preparation: Medium

Yield: 4

Ingredients:

Artichokes:

• 6 fresh, small artichokes
• Lemons
• Salt

Stir Fry:

• 2 teaspoons (15 ml) mushroom ‘oyster’ sauce or hoisin sauce
• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) doubanjiang
• 2-3 tablespoons (30-45 ml) peanut or vegetable oil
• Reserved artichokes
• 1 tablespoon (15 ml) thinly sliced garlic
• 2 teaspoons (10 ml) finely shredded ginger
• 1 tablespoon (15 ml) fermented black beans, rinsed and gently crushed
• 2 scallions, 1-inch (2.5 cm) lengths
• ½ cup (120 ml) julienne red bell peppers
• Salt and ground Sichuan pepper
• 12 snow peas, strings removed

Method:

For the Artichokes:

Squeeze lemons into a big bowl of water.

Slice the leaves off the artichokes. Use a sturdy spoon to scoop out the choke and a peeler to remove the leaf base and the skin of the stem. Trim stem and place in lemon water.

Thinly slice the stems and return them to the lemon water.

Drain, pat very dry, and reserve for the stir fry.

For the Stir Fry:

In a small bowl, combine 1 tablespoon (15 ml) water, hoisin sauce, soy sauce, and doubanjiang. Reserve.

Heat a large wok or skillet over high heat until a bead of water vaporizes within 1-2 seconds of contact.

Swirl in the vegetable oil, add the artichokes, and stir fry 1-2 minutes, until starting to crisp at the edges.

Add the bell peppers, season with salt and Sichuan pepper, and stir-fry 30 seconds or until the bell pepper begins to soften.

Add the fermented black beans, scallion, ginger, and garlic and stir-fry 10 seconds, or until fragrant.

Add the snow peas, swirl in the soy sauce mixture, and stir-fry 1 minute or until the snow peas are bright green.

Serve immediately.