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Qing Yi Se
(Peppercorn Bomb Frog)


2 whole bullfrogs, skinned and chopped into 1-inch pieces (or 2 cups frog meat)

½ teaspoon salt

½ teaspoon cornstarch

½ teaspoon ground white pepper

2 teaspoons Chinese cooking wine (available at Asian markets)

1 cup vegetable oil

1 cup Hot Pot Sauce (green peppercorn sauce, available at Asian markets)

6 cups hot water, separated

1 head baby bok choy, quartered lengthwise

1 handful king oyster mushrooms, sliced

1 handful sweet potato vermicelli (presoaked in water to soften)

1 tablespoon cornstarch mixed with water to make ¼ cup liquid

1 cup whole dried green peppercorns


  1. In a small metal bowl, combine frog meat with salt, cornstarch, white pepper, and cooking wine. Mix well and set aside.
  2. Working with a preheated wok, coat wok with a splash of oil, then add remaining oil and heat. Pour frog meat mixture into wok and cook until about 80 percent done, about 1 minute. Transfer cooked frog meat to metal strainer. Filter out and reserve remaining oil.
  3. Coat heated wok with ½ cup reserved hot oil. Add green peppercorn sauce and 4 cups hot water and bring to a rolling boil.
  4. Meanwhile, coat another wok or sauté pan lightly with reserved oil. Add baby bok choy, mushrooms, vermicelli, and remaining 2 cups hot water. Cook until tender, about 2 minutes.
  5. Strain and pour into large serving bowl (big enough to hold about 1 quart of liquid).
  6. Return to the wok with the green peppercorn sauce. Add frog meat and cornstarch mixture, combine thoroughly, and cook until frog is fully cooked, about 1 minute.
  7. Pour frog mixture over vegetables and vermicelli. Add ½ cup reserved hot oil to wok. Add whole green peppercorns and mix thoroughly. Pour over finished dish. Serve immediately.
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