Today we will use pork and vegetables for cooking. Pork is a common meat in most Chinese households. Especially in the southern region, most of the meat dishes on people’s tables are pork. Some families will fry pork alone, and some families will stir-fry pork and vegetables together, meat and vegetable pairing. In my house, the most common pairings are pork and carrots, or pork and cucumbers. The advantage of this method is that we can taste the deliciousness of two or several ingredients in one dish. Today’s stir-fried diced pork and vegetables recipe is one that I learned at New Oriental, which is similar to the taste of my home cooking, so I share it with you.
This recipe uses a simple marinade for the pork, and uses a technique similar to velveting, called slippery-coating. Before stir-frying, we dry-blanch the slippery-coated pork in warm oil, to give it a tender texture. Blanching brings out the color in the vegetables, and cooks the pork slowly. If we stir-fried the raw pork directly, its texture would be less tender. When making stir-fried diced pork and vegetables this way, there is no DăQiàn (打芡) step when finishing. The starch on the pork does the job of thickening the broth during the stir-fry phase.
Stir Fried Diced Pork and Vegetables
Equipment
- 1 wok
- 1 wire kitchen strainer or slotted spoon
Ingredients
- 350 g lean pork
- 1 green chili pepper Anaheim pepper
- 50 g red onion
- 50 g cucumber
- 5 g ginger
- 2 cloves garlic
- cooking oil
Marinade
- 20 ml thick starch water (mix 1:1 starch to water)
- 3 ml salt
- 6 ml dark soy sauce
- 30 ml water
Seasoning
- 25 ml water
- 3 ml sugar
- 3 ml white pepper powder
- 4 ml dark soy sauce
- 2 ml salt
- 5 ml sesame oil
Instructions
- Clean the ingredients and peel the ginger.
- Dice the pork, green peppers, onions and cucumbers.1 green chili pepper, 50 g red onion, 50 g cucumber, 350 g lean pork
- Slice the ginger and garlic.5 g ginger, 2 cloves garlic
- Marinate the pork: Put the pork in a bowl and add 3ml salt and 6ml of dark soy sauce. Stir until the meat is viscous, then add 15ml water, and stir. When the water is mixed in, add 15ml water and stir again. Finally, add the thick starch water, stir well, and set aside.350 g lean pork, 3 ml salt, 6 ml dark soy sauce, 30 ml water, 20 ml thick starch water
- Dry-blanch the pork: fill the wok about 1/3 with oil, and heat to 120°C (250° F). Reduce the heat to medium, and add the pork. Stir to separate the pork.
- After the pork changes color, stir for another 5 seconds, then add the onion, cucumber, and green pepper. Use a strainer to remove all after 3 seconds and set aside. Then drain the oil into a heat-proof container.50 g red onion, 50 g cucumber, 1 green chili pepper
- Heat a clean wok, then add 15ml of oil, stir-fry the ginger and garlic until fragrant, then add the diced meat and vegetables. Add 4ml of dark soy sauce and stir-fry, add 25ml of water and season with 2ml of salt, 3ml of white pepper, and 3ml of sugar. Continue cooking until the liquid begins to thicken, then add 5 ml of sesame oil and stir-fry to combine.5 g ginger, 2 cloves garlic, cooking oil, 25 ml water, 3 ml white pepper powder, 4 ml dark soy sauce, 2 ml salt, 5 ml sesame oil, 3 ml sugar
- Plate and serve.
Notes
- When blanching the pork, take care to stir and toss the diced meat so that the pieces do not stick together. If your oil temperature is too high, then just put the vegetables in and fish them out right away.
- When cooking, we need to grasp the heat and time. The vegetables cannot be heated for too long because we need to maintain its color and texture.
- To make thick starch water, combine 20ml (4 tsp) cornstarch and 20ml water, and stir well.
Nutrition
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