Entree: China – Jiangxi – 炒田螺 ➤ Chǎo tiánluó (Spicy wok-stirred river snails with chili, garlic, and savory bean paste)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 2 lb (900 g) river snails, thoroughly cleaned and drained
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lard or additional vegetable oil
- 4 cloves garlic, minced
- 1 inch (15 g) fresh ginger, thinly sliced
- 6 dried red chilies, torn in half (adjust to taste)
- 1 tsp (2 g) Sichuan peppercorns, lightly crushed
- 2 tbsp (30 g) doubanjiang (spicy fermented broad bean paste)
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) sugar
- 1/4 cup (60 ml) chicken stock or water
- 2 scallions, cut into 1 in (2.5 cm) lengths (about 2 oz (60 g))
- 1 tbsp (15 ml) sesame oil for finishing
- Small handful fresh cilantro for garnish

Instructions

1. Purge and clean snails by rinsing thoroughly under running water, then briefly blanch in boiling water for 1–2 minutes to remove residue; drain and set aside.
2. Heat wok over high heat until very hot, add vegetable oil and lard. When shimmering, add Sichuan peppercorns and dried chilies; stir-fry 20–30 seconds to release aroma.
3. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add doubanjiang and stir-fry 1 minute until oil turns red.
4. Add snails to the wok and toss quickly to coat in the sauce. Splash Shaoxing wine and add soy sauce, sugar, and stock or water.
5. Stir-fry over high heat 3–5 minutes until snails are heated through and sauce slightly reduced. Toss in scallions in the final minute.
6. Drizzle sesame oil, give one final toss, transfer to a serving plate, garnish with cilantro, and serve immediately with steamed rice.