Barley is not very popular in China. The first time I ever heard of it was from the barley tea, which is drunk in both South Korea and Japan. As a kind of grain, though, it doesn't appear on the table in most Chinese households. Recently, I bought some organic barley and made this nice Polish soup, which is called Krupnik in Polish.
Yields 2 servings
500g potato, cubed
1 carrot, cubed
100g mushroom, sliced
1 1/2 Tbsp olive oil
1 cup barley
1 tsp salt
1/2 tsp parsley
1/4 tsp black pepper
800 mL water
1. Put the oil in a pot, then add the salt, parsley, and pepper. Heat slightly, add potato, mushroom, and carrots, and stir-fry for 2 to 3 mins.
2. Add barley and continue stir-frying for 1 to 2 mins. Add water and mix well.
3. Lower the heat and cover. Cook for 30 to 40 mins.
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.