There are nights in the kitchen when I don’t want a project; I want deep, satisfying flavor in under ten minutes. Growing up in Sichuan, and later working in professional kitchens across China, I learned that the secret to “fast food” isn’t cutting corners—it’s using power ingredients.

Stir-Fried AA Choy with Fried Dace (豆豉鲮鱼油麦菜) is the ultimate example of this philosophy. It combines fresh, crisp Indian Lettuce (AA Choy) with the intense, savory punch of canned fried dace with salted black beans. It is savory, slightly smoky, and incredibly appetizing.

If you have a can of fried dace in your pantry, you are halfway to a gourmet meal. Much like my recipe for Fried Dace with Stir-Fried Greens, this dish relies on the preserved fish to provide seasoning, texture, and protein all at once.

What is Fried Dace with Salted Black Beans?

Fried dace is a canned fish preserve from Southern China (the Pearl River Delta). The fish (mud carp) is deep-fried until the bones are brittle and edible, then preserved in oil with fermented black beans (douchi).

It is an umami bomb. The texture is chewy and jerky-like, which contrasts beautifully with crisp vegetables. It is distinct from Western tinned fish; think of it more like a seasoning agent that you can also eat.

About the Author & Recipe Development

I am a Sichuan-born chef who spent over a decade working in restaurants in Chengdu and Beijing before bringing my knowledge to Western kitchens. This recipe was developed based on a traditional Cantonese method but adapted for home stove-tops.

Testing Notes: I tested this recipe using both a carbon steel wok (high BTU) and a standard non-stick skillet. While the wok provides wok hei, the skillet version works perfectly fine—just ensure you don’t overcrowd the pan.
Evolution: I reduced the amount of oil slightly from the traditional restaurant version to make it healthier for daily eating without sacrificing the glossy sheen essential to Chinese stir-fries.

Why This Recipe Works

Texture Contrast: The crisp, watery crunch of the AA Choy (Youmaicai) balances the chewy, savory density of the fried dace.
Speed: Because the fish is already cooked and seasoned, the actual wok time is less than 5 minutes.
Savory Synergy: We create a “mystery sauce” (as described in the original method) combining Oyster Sauce and Light Soy Sauce to amplify the natural umami of the fermented black beans.

Key Ingredients & Substitutions

AA Choy (Indian Lettuce/Youmaicai): This vegetable has long, narrow leaves and a taste somewhere between romaine lettuce and asparagus.
- Substitution: If you can’t find AA Choy, Romaine lettuce is the best substitute. You can also use this method for Stir-Fried Baby Napa Cabbage.
Canned Fried Dace with Salted Black Beans: Brands like Eagle Coin or Pearl River Bridge are the gold standard.
Aromatics: Ginger, garlic, and scallions are essential for removing any “fishy” odor and adding fragrance.
MSG: The original recipe calls for a pinch of MSG. In professional Chinese kitchens, we use this to round out flavors. If you prefer, you can use chicken bouillon powder or omit it entirely.

Recipe Notes Before You Start

Salt Control: The canned fish and black beans are very salty. We are adding a sauce, but be careful not to over-salt.
Prep the Greens: AA Choy can be sandy. Wash it thoroughly and dry it well. Wet vegetables will steam in the wok rather than stir-fry, leading to a soggy result.
Wok Temperature: You need high heat to wilt the greens quickly while keeping them crisp.

How to Make Stir-Fried AA Choy with Fried Dace

Step 1: Mise en Place (Prep)

Wash the AA Choy thoroughly and cut it into long segments (about 3 inches/7-8cm). Cut the red pepper into small diamond shapes (for color). Slice the ginger and garlic, and chop the scallions into small rings.

Open the can of dace. Pull out the fish and break them into bite-sized chunks. Keep the black beans. You can reserve the oil from the can for stir-frying if you want extra flavor, or use neutral oil for a lighter taste.

Step 2: Mix the “Mystery Sauce”

In a small bowl, combine:

2 tbsp Water (this creates steam to cook the stems)
1 tbsp Light Soy Sauce
1 tbsp Oyster Sauce
1/4 tsp MSG (or chicken powder) Mix well until the oyster sauce is dissolved.

Step 3: Fry the Aromatics and Fish

Heat your wok over medium-high heat. Add about 3 tbsp of cooking oil (or a mix of oil and the dace oil). Add the scallions, ginger, garlic, and red pepper. Stir-fry briefly until fragrant (about 20 seconds).

Add the broken-up dace and the fermented black beans. Stir-fry for another 30 seconds to release the fish’s aroma into the oil.

Step 4: High Heat Stir-Fry

Turn the heat to high. Add the AA Choy stems first, toss for 10 seconds, then add the leaves. Pour in the pre-mixed sauce immediately.

Toss rapidly. The water in the sauce will turn to steam, helping cook the vegetable quickly.

Step 5: Finish

Once the leaves have just wilted (do not overcook!), drizzle with 1/2 tbsp Sesame Oil for a glossy finish and nutty aroma. Give it one final toss and transfer to a serving plate immediately.

FAQ / Troubleshooting

Q: It’s too salty! What happened? A: Fried dace brands vary in sodium content. Next time, reduce the oyster sauce or soy sauce in the mixture, or use more vegetables to dilute the flavor.

Q: Can I make this vegetarian? A: To keep the spirit of the dish without the fish, try using “Vegetarian Mock Duck” (wheat gluten) and extra fermented black beans, using vegetarian oyster sauce (mushroom-based).

Q: My vegetables turned soggy. A: This happens if the heat wasn’t high enough or the vegetables weren’t dried properly after washing. Make sure your wok is smoking hot before adding the greens.

Food Safety and Preparation

Canned Fish: Once opened, do not store leftover fish in the metal can. Transfer to a glass or plastic container and refrigerate for up to 3 days.
Washing Vegetables: Leafy greens like AA Choy can harbor soil bacteria. Wash under running water and spin dry to ensure safety and texture.

Nutrition Information (Estimate)

Calories: 210 kcal
Protein: 12g
Carbohydrates: 8g
Fat: 15g
Sodium: 980mg (High due to preserved fish)
Fiber: 3g

Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional items are not included. Actual values vary.

Authoritative References

For details on the nutritional profile of leafy greens like AA Choy (Lactuca sativa), refer to the USDA FoodData Central.
To understand the fermentation process of black beans (douchi), see ScienceDirect’s overview on Fermented Soybean Products.