Jianghu Cai, a vibrant dish from Chongqing’s culinary scene, embodies the bold, fiery essence of Sichuan street food. Known as “江湖菜” or “rivers and lakes cuisine,” it’s a rustic, flavorful stir-fry featuring tender meat, crisp vegetables, and a fiery blend of Sichuan peppercorns, dried chilies, and aromatic spices. This dish, rooted in Chongqing’s lively food stalls, balances numbing heat with savory depth, making it a favorite for those craving an authentic taste of Sichuan’s spicy soul. Below, I’ll walk you through crafting this dynamic dish at home, complete with tips for sourcing fresh veggies to elevate your Jianghu Cai.What is Jianghu Cai?Jianghu Cai translates to “rivers and lakes cuisine,” reflecting its origins in Chongqing’s informal, folk-inspired food culture. Unlike refined regional cuisines, Jianghu Cai is unpretentious, born in roadside stalls and small eateries. It typically features diced meat (often pork or chicken) stir-fried with a colorful medley of vegetables like bell peppers, wood ear mushrooms, and lotus root, all coated in a mala (numbing and spicy) sauce. The dish’s hallmark is its bold, layered flavors—spicy, tangy, and slightly numbing—making every bite a thrilling experience.
Ingredients (Serves 4)
For the Stir-Fry:
- 1 lb (450g) boneless chicken thighs or pork, cut into 1-inch cubes
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 cup wood ear mushrooms, soaked and sliced
- 1 small lotus root (about 1 cup), peeled and thinly sliced
- 2 green onions, chopped (white and green parts separated)
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 10–15 dried red chilies (adjust for spice preference)
- 1 tbsp Sichuan peppercorns, toasted and lightly crushed
- 2 tbsp vegetable oil (or peanut oil)
- 1 tbsp zha cai (Sichuan pickled mustard greens), chopped (optional, for extra umami)
For the Marinade:
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1/2 tsp white pepper
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- 1 tbsp chili oil (with flakes)
- 1 tsp sesame oil
- 1 tbsp spicy doubanjiang (Sichuan chili bean paste)
- 1/4 cup chicken stock or water
Equipment Needed
- Wok or large skillet
- Mixing bowl
- Colander
- Small bowl for sauce
- Slotted spoon
How to Procure the Veggies
Sourcing fresh, high-quality vegetables is key to Jianghu Cai’s vibrant texture and flavor. Here’s how to find and prepare the essential veggies:
- Bell Peppers: Look for firm, glossy red and green bell peppers at your local grocery store or farmers’ market. They should feel heavy for their size with no soft spots. Wash, remove the seeds, and slice into thin strips for quick cooking.
- Wood Ear Mushrooms: These dried mushrooms are a staple in Chinese cuisine, offering a crunchy texture. Find them at Asian grocery stores or online. Soak in warm water for 20–30 minutes until softened, then rinse and slice into bite-sized pieces. Check for any tough stems and trim them off.
- Lotus Root: Fresh lotus root can be tricky to find outside Asian markets, but many specialty grocers carry it. Look for firm, unblemished roots with smooth, pale skin. Peel with a vegetable peeler and slice thinly to ensure crispness. If fresh lotus root is unavailable, frozen slices work well and are often pre-peeled.
- Zha Cai (Optional): This pickled mustard green adds a salty, tangy kick. It’s available in small packets or jars at Asian markets. Rinse briefly to reduce saltiness before chopping.
Tip: If you’re near an Asian grocery, stock up on dried wood ear mushrooms and zha cai, as they store well and are versatile for other Sichuan dishes. For bell peppers and lotus root, farmers’ markets often offer fresher options than supermarkets.
Step-by-Step Recipe for Jianghu Cai
Step 1: Marinate the Meat
In a mixing bowl, combine the chicken or pork cubes with Shaoxing wine, soy sauce, cornstarch, and white pepper. Toss to coat evenly and let marinate for 15–20 minutes at room temperature. This tenderizes the meat and infuses it with flavor.
Step 2: Prepare the Sauce
In a small bowl, whisk together soy sauce, black vinegar, sugar, chili oil, sesame oil, spicy doubanjiang, and chicken stock. Set aside. This sauce will deliver the signature mala flavor and glossy coating.
Step 3: Prep the Vegetables
While the meat marinates, soak the wood ear mushrooms in warm water for 20 minutes, then drain and slice. Peel and thinly slice the lotus root. Slice the bell peppers into strips and mince the garlic and ginger. Chop the green onions, separating the white and green parts. If using zha cai, rinse and chop finely.
Step 4: Stir-Fry the Aromatics
Heat 2 tbsp vegetable oil in a wok over high heat until smoking. Add dried chilies and Sichuan peppercorns, stirring for 10–15 seconds until fragrant (be careful not to burn them). Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds to release their aroma.
Step 5: Cook the Meat
Add the marinated meat to the wok in a single layer. Let it sear undisturbed for 1–2 minutes to develop a golden crust, then stir-fry until nearly cooked through, about 3–4 minutes. Remove the meat to a plate with a slotted spoon, leaving the oil and aromatics in the wok.
Step 6: Stir-Fry the Vegetables
Add the lotus root slices and stir-fry for 2 minutes until slightly softened. Toss in the bell peppers and wood ear mushrooms, cooking for another 2–3 minutes until the peppers are tender but still crisp. If using zha cai, add it now for a salty punch.
Step 7: Combine and Sauce
Return the meat to the wok. Pour in the prepared sauce and toss everything to coat evenly. Stir-fry for 1–2 minutes until the sauce thickens and clings to the ingredients, creating a glossy finish. Sprinkle in the green parts of the onions and give a final toss.
Step 8: Serve
Transfer the Jianghu Cai to a serving platter. Serve hot with steamed jasmine rice or as part of a multi-dish meal to balance its bold flavors.
Nutrition Information (Per Serving, Approx.)
- Calories: 350–400 kcal
- Protein: 25g
- Fat: 20g (varies with meat and oil used)
- Carbohydrates: 15g
- Fiber: 3g
- Sodium: 800mg (can be reduced with low-sodium soy sauce)
Note: Nutritional values are estimates and depend on portion size and specific ingredients. For a lighter dish, use leaner meat or reduce chili oil.Prep and Cook Time
- Prep Time: 30 minutes (includes marinating and veggie prep)
- Cook Time: 15 minutes
- Total Time: 45 minutes
Tips for Perfect Jianghu Cai
- Control the Heat: Adjust the number of dried chilies and Sichuan peppercorns to suit your spice tolerance. For a milder dish, use fewer chilies and lightly crush the peppercorns to reduce their numbing effect.
- Wok Hei: A hot wok is crucial for that smoky, restaurant-style flavor. Preheat your wok until it smokes before adding oil.
- Make Ahead: Marinate the meat and prep the veggies a day in advance to save time. Store prepped ingredients in the fridge.
- Substitutions: Can’t find lotus root? Try bamboo shoots or celery for a similar crunch. No zha cai? Skip it or use a small amount of chopped pickles for tanginess.
- Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a wok with a splash of water to revive the sauce.
Why You’ll Love This Recipe
Jianghu Cai captures the untamed spirit of Chongqing’s street food scene, delivering a fiery, flavorful punch that’s both rustic and refined. The interplay of tender meat, crunchy veggies, and the numbing-spicy mala sauce makes it a standout dish for spice enthusiasts. Plus, it’s versatile—swap in your favorite proteins or veggies to make it your own. Whether you’re cooking for a weeknight dinner or a lively gathering, this dish brings the bold, soulful taste of Sichuan to your table.
