Stir-Fried Frog Legs
爆炒田鸡 · pan chinese cuisine
A punchy, aromatic Chinese stir-fry built on quickly seared frog meat. The recipe author notes that farmed frog is now standard, so the dish is widely available; the meat is cleaned, marinated briefly to remove gaminess, seared, then braised briefly in a light soy and oyster sauce glaze.
Priyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
2.0 piece
2.0 piece
garlic大蒜
1.0 whole
5.0 slice
Dried chiles干辣椒
3.0 piece
as needed
as needed
perilla紫苏
1.0 handful
as needed
as needed
to taste
Garlic Chive Flowers (chive flower buds)韭花1
1.0 small handful
3.0 piece
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Red-braising ↗
Slow-simmer in soy-sugar-aromatic liquid for deep mahogany flavor.
Steps
Have the vendor skin and clean the frog. Rinse thoroughly at home, trim off the claws/tips on the hands and feet, then cut each frog in half across the middle so one frog yields two sections. Marinate with cooking wine, ginger slices, and white pepper to remove any gaminess.
✅ Done when: The frog pieces are fully rinsed, trimmed, halved, and coated in the marinade.
- 2
Step 2
Mince the garlic and slice the ginger.
✅ Done when: The garlic is minced and the ginger is cut into even slices.
- 3
Step 3
Cut the green and red peppers into shreds, and cut the garlic chive flowers into pieces about the length of a pinky finger.
✅ Done when: Peppers are in even shreds and the chive flowers are in pinky-length pieces.
Heat oil in a hot wok, add the frog, and stir-fry over high heat until the meat changes color. Remove and set aside.
✅ Done when: The frog meat has turned from translucent to opaque and is no longer raw-looking.
Add oil to the pan along with a little salt. Over low heat, sauté the ginger and garlic until fragrant, then add the other aromatics (peppers, chive flowers, perilla, dried chilies, bay leaves) and stir-fry until cooked. Return the seared frog to the pan, add cooking wine, light soy sauce, dark soy sauce, and oyster sauce, and add a small splash of water to braise. Taste the sauce — it should taste slightly salty. Raise the heat to reduce until the sauce coats everything, then plate and serve.
✅ Done when: The sauce tastes slightly salty and has reduced until it clings to the frog and peppers rather than pooling in the pan.