Fermented Black Bean & Tilapia Stir-Fry with Oil-Mustard Greens
豆豉鲮鱼油麦菜 · dòu chǐ líng yú yóu mài cài
My grandfather in Guangzhou’s Liwan District kept a tin of 'Chun Hing' fermented black bean tilapia on his kitchen shelf since 1987—he’d open it only for Sunday dinners, saying ‘The beans must sing before you add the greens.’
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- oil-mustard greens (gai lan stems or baby bok choy stems if unavailable)油麦菜（或芥兰梗/小棵上海青梗）🛒 local300 g
- canned fermented black bean tilapia (lingyu), drained and flaked豆豉鲮鱼罐头（沥干后拆散）🏮 asian120 g
- fermented black beans (douchi), rinsed and lightly mashed豆豉（洗净后略压碎）🏮 asian15 g
- peanut oil or neutral oil花生油或中性植物油🛒 local15 ml
oil-mustard greens (gai lan stems or baby bok choy stems if unavailable): Choose crisp, pale-green stalks with tight, unopened buds; substitute broccoli stems + baby bok choy if oil-mustard greens are unavailable.
canned fermented black bean tilapia (lingyu), drained and flaked: Look for ‘Chun Hing’ or ‘Lee Kum Kee’ brands. If unavailable, substitute 20 g dried shrimp + 1 tsp fermented black beans.
fermented black beans (douchi), rinsed and lightly mashed: Rinse well to reduce saltiness; mash gently with back of spoon—don’t pulverize.
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Instructions
1Trim oil-mustard greens: discard yellowed leaves and root ends; cut stems diagonally into 4-cm pieces, separating thicker stems from tender leaves.
茎叶分放
2Rinse douchi under cold water for 10 seconds; drain well and mash lightly with spoon back—grains should stay intact but slightly flattened.
豆豉轻压不碎
3Flake canned tilapia with fork, removing any large bones; set aside with douchi.
鲮鱼拨散去骨
4Heat wok over medium-high heat until just smoking; add oil and swirl. When oil surface shimmers steadily, add douchi and tilapia.
热锅热油下豆豉鲮鱼
🔍 Look for Medium-high 20 秒 · 20 secondsVisual: 油液顺滑流动，不聚成珠Oil flows smoothly without breaking into beads
You know it's right when: 油面整体浮现均匀薄光A thin, steady shimmer appears across entire oil surface
5Stir-fry 45 seconds until douchi fragrance blooms and tilapia turns golden at edges—do not brown.
闻香即下茎
🔍 Look for Medium-high 45 秒 · 45 secondsVisual: 鲮鱼碎边缘泛浅金晕；豆豉乌润发亮Tilapia flakes gain faint golden halo; douchi glistens dark and moist
You know it's right when: 浓郁发酵酱香扑鼻，无焦苦味A rich, fermented umami aroma fills the air—no bitterness
6Add thick stems first; stir-fry 1 minute until stems brighten. Then add leaves and stir-fry 30 seconds until wilted but still crisp.
先茎后叶
Tips
- · Never add soy sauce—canned lingyu and douchi supply all needed salt and umami.
- · If using dried shrimp substitute, soak 10 minutes in warm water first, then drain and pat dry.
- · This dish tastes best with day-old steamed rice—the starch absorbs the savory oil perfectly.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
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