NO, not chow chow the dog!! Chow chow the vegetable! Chow chow is possibly the cheapest non-european vegetable you can get from the chinese supermarket. (Some months it is cheaper than courgette!!) It is a squash and thus similar to courgette – but denser. It is quite bland, and because of it’s density, it doesn’t absorb subtle flavours well. My parents tend to cook it with dried shrimp, but today I decided to so something different.
I had some lamb’s liver in the freezer which I got really cheap yellow stickered some weeks ago, and I defrosted it in the morning without any firm plans on what to do with it. After a full half day’s work vacuuming, mopping, linen changing & two rounds of laundry… I decided to turn the liver into a ginger & spring onion stir fry. I also decided to eat the chow-chow tonight, but again it took a while to decide what to do with it.
I ended just steaming the chow chow plain and flavouring it after. In the end I throw it into the stir fry after both was cooked and mixed it all up. I had added too much soy into the liver so it ended up well balanced and delicious.
As for the stir fry….
- 100-200g liver
- 1 large piece of ginger, peeled & sliced
- 1 bundle of spring onions (5-7 heads)
- 1tbsp cooking oil
- 1tbsp sesame oil
- 2tbsp rice wine
- some pepper
- dark soy
- light soy
- Heat cooking oil & fry ginger until starting to brown at the edges and fragrant
- Throw in spring onions and fry until beginning to wilt. Give it enough time for wok to return to high heat and then –
- Throw in liver and keep stir-frying on the highest heat your cooker does.
- Once cooked, stir in dark soy & light soy. Let evaporate a little, then add in sesame oil & rice wine.
Once it was all cooked, I stirred the steamed chow-chow into the stir fry and served on rice. I also boxed up two lunchboxes of the same.