Of the hundreds of varieties of sweet potatoes, white sweet potatoes are perhaps the most often stir-fried in Northern China. The skin is purple, but the flesh is firm and white. Before they’re stir-fried, we wash them vigorously to retain its texture.
Red cabbage only gets prettier when it’s pickled; the tougher leaves soften and become more fragrant after a short pickle in rice vinegar, peppers, sugar, and salt.
In Northern China, cauliflower can be pickled, braised, roasted in coals. To coax out their subtle sweetness, we slice and stir-fry our cauliflower at a very high temperature with soy sauce, aromatics, and fermented tofu.