The five-minute spring plate I wait all year for is this one – luhao and xianggan stir, and this home cook’s version notes the small thing that makes it work: the greens take the salt, the shredded tofu takes none, because it is already salted. A home cook wrote it in five steps and called it what it is – a five-minute quick dish, very fresh. I made it as written, and it is the tender, green plate of early spring.
Lu hao chao xiang gan (芦蒿炒香干) is luhao and xianggan stir – reed-artemisia greens (Artemisia selengensis) wilted over shredded five-spice dried tofu, salted only for the greens and lifted with a pinch of chicken powder.
What Is Luhao and Xianggan Stir?
This is the Jiangnan spring plate: luhao – the slender reed-artemisia of the river flats – has its tough stems stripped and is cut in segments; xiang-gan is shredded into fine dry threads. Oil heats in the pan and the luhao goes in first, tossed until its color deepens, salted and given a splash of boiling water so it stays tender. The shredded xiang-gan follows for a moment only – it is already salty, so no salt – and a pinch of chicken powder sends it to the plate.
For the pepper stir of the same dried tofu, my green pepper and dried tofu is the year-round plate.
Why This Recipe Works
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- Strip the tough stems. Tender greens only.
- Salt the greens first. And the boiling-water splash for tenderness.
- The shredded tofu takes no salt. It is already seasoned – the recipe’s note.
- A moment only. The tofu just warms.
- Five minutes, spring. The recipe’s own label.
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Equipment Needed
- A wok
- A spatula
Ingredients
- 1 bunch of luhao (reed artemisia), tough stems stripped
- 2 blocks of xiang-gan (five-spice dried tofu), shredded fine
- A little salt, chicken powder, and boiling water
- Oil, as needed
Ingredient Notes
Luhao: The spring reed-artemisia – strip the old stems. Xiang-gan: Shredded fine and already salty, so it takes no salt. My celery and xianggan stir is the year-round green for the same tofu.
Prep & Mise en Place
Strip and cut the luhao; shred the xiang-gan; have the boiling water ready.
Cooking Process
Step 1 – Strip the old stems from the luhao, wash it, and cut it
Strip the old stems from the luhao, wash it, and cut it in segments; shred the xiang-gan into fine threads.
Step 2 – Heat a suitable amount of oil and add the luhao to stir
Heat a suitable amount of oil and add the luhao to stir-fry.
Step 3 – When the luhao turns green, add salt to season it – a s
When the luhao turns green, add salt to season it – a splash of boiling water makes it even more tender.
Step 4 – Add the shredded tofu and toss a moment (the shreds are
Add the shredded tofu and toss a moment (the shreds are already salty, so no more salt), add a pinch of chicken powder, and turn out.
Step 5 – Plate and enjoy – very fresh
Plate and enjoy – very fresh.
Common Mistakes When Making This Dish
1. Tough, stringy greens. Cause: old stems kept. Fix: strip them. 2. A dry, chewy plate. Cause: no water splash. Fix: the boiling water at the salt. 3. A salty plate. Cause: salt on the already-salted shreds. Fix: the recipe’s note – none. 4. Wilted, dull greens. Cause: too long. Fix: color, then the shreds for a moment. 5. A bland plate. Cause: no chicken powder. Fix: the pinch.
Variations
No luhao: Celery or chives work – see my celery and xianggan stir. With pork: A few shreds first. My green pepper and dried tofu is the pepper version of the plate.
Frequently Asked Questions
What is luhao? Reed artemisia – a slender spring green of the Jiangnan river flats. Why no salt on the tofu? Xiang-gan is already salted – the recipe’s note. Why the water splash? It keeps the greens tender. How long does it take? About 10 minutes. Is it spicy? Not at all – and my silken tofu potage is the soup to go with it, savory tofu and egg stir-fry the fast plate.
How to Serve
Serve with rice or congee – with celery and xianggan stir, green pepper and dried tofu, and home-style tofu for a spring table, or with red braised tofu and braised tofu with bok choy for contrast.
Storage & Reheat
Best fresh; refrigerate 1 day. Never leave out more than 2 hours.
Allergen Notice
This recipe contains soy (xiang-gan). It is free of gluten, dairy, egg, nuts, fish, and shellfish.
Nutrition 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 ingredients are not included.
About the Author & Recipe Development
I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s luhao and xianggan stir is the green minute of my spring, and the recipe’s note that the shreds take no salt is exactly the small wisdom that makes a plate. I tested it as written. I have not tested the celery version, so that is your experiment, not my claim.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.
Luhao & Xianggan Stir (芦蒿炒香干): The Green Minute
Ingredients
Equipment
Method
- Strip the old stems from the luhao, wash it, and cut it in segments; shred the xiang-gan into fine threads.
- Heat a suitable amount of oil and add the luhao to stir-fry.
- When the luhao turns green, add salt to season it - a splash of boiling water makes it even more tender.
- Add the shredded tofu and toss a moment (the shreds are already salty, so no more salt), add a pinch of chicken powder, and turn out.
- Plate and enjoy - very fresh.
