Lydia Chang: belief

Transcript context

…Like this. There’s one dish that appears on practically every menu, you ji hua cai 有机花菜, which means organic cauliflower. I very much doubt that it’s all organic, but it’s always tossed with these spicy seasonings, or it’s sometimes served in a gan guo 干锅, like a black clay pot or an iron pot. The cooking is a little bit different. I think what they do in China is to do a stir-fry, or with maybe some source of protein, like ham or bacon. But our way of doing it — it’s lightly buttered, deep-fried first, and then we fry it in the wok again to add the seasonings. And what’s amazing now is that if you actually shop in an Asian grocery store in the US, you’re going to see something that’s called Chinese cauliflower, which actually has less floret and more stem, the way Chinese like it.…

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