Stir-fried Pita Bread

Stir-fried Pita Bread

　　Stir-fried Pita Bread is a specialty snack from Xi’an, Shaanxi. Locally, it’s simply called “stir-fry.” Like the more common beef or mutton pita bread, it’s a halal dish associated with the Hui people, but it differs in preparation: while regular pita bread is boiled, the stir-fried version is, as the name suggests, stir-fried. In terms of ingredients, the stir-fried kind adds daylily buds, wood ear mushrooms, greens, dried tofu, eggs, and other ingredients, along with diced beef. All of these are stir-fried together with chili oil and vinegar. The flavor of stir-fried pita bread combines the rich heartiness of traditional pita bread with a uniquely tangy and spicy taste.

　　The difference between stir-fried pita bread and regular pita bread lies in the meat: stir-fried pita uses freshly diced meat. The meat is first cooked in a pot with seasonings. Once done, it is removed and placed on a special bamboo tray to cool, a process during which a high-powered electric fan is used to blow air over the meat, and the meat is turned at intervals—presumably to prevent it from spoiling due to being piled up while hot. In some places, the stir-fried version is made by cooking fresh diced meat on the spot and then adding torn pieces of pita bread, which is called “fresh meat stir-fry.” Regular pita emphasizes a good broth and a light taste. In contrast, stir-fried pita focuses on a wide variety of ingredients and a stronger flavor, typically including daylily buds and wood ear mushrooms, and it always features the essential addition of vinegar and chili peppers during cooking.