Fish-fragrant Pork
From davik 12 years agoIngredients
- 1/2-3/4 lb lean pork, trimmed and thinly sliced shopping list
- 1 can baby corn shopping list
- handful dried cloud ear mushrooms or black fungus, re-hydrated and sliced shopping list
- 2 t grated ginger shopping list
- 2 shallots, sliced shopping list
- 2-3 cloves garlic, chopped shopping list
- 6-7 Chinese garlic chives, chopped into 1/2" pieces shopping list
- 2 T pickled chiles, chopped shopping list
- hot chiles to taste, chopped shopping list
- oil to fry the meat shopping list
- 2 T hot bean paste shopping list
- Marinade: shopping list
- 1 T soy sauce shopping list
- 1 T water shopping list
- 1 T corn starch shopping list
- Sauce: shopping list
- 2 T soy sauce shopping list
- 2 T Chinkiang black vinegar shopping list
- 1 T Shaoxing rice wine shopping list
- 2 t sugar shopping list
- 1 t salt, or to taste shopping list
- 2 t corn starch shopping list
- 2 t sesame oil shopping list
- 1/2 t black pepper, ground shopping list
- 3/4 t Sichuan pepper, toasted and ground shopping list
How to make it
- Marinate the meat for 15-20 minutes, then fry it in very hot oil for 30 seconds. Remove the meat and set it aside, and drain off all but 3 T of the oil.
- Combine the sauce ingredients.
- Heat the oil on high until almost smoking, then add the hot chiles, garlic, ginger, and shallots, and stir fry for 20-30 seconds.
- Add the bean paste and stir fry for another 20-30 seconds.
- Add the rest of the veggies and stir fry for another minute.
- Add the meat back in an continue cooking for another 30 seconds to a minute.
- Add the sauce and cook just until it thickens.
- Serve with rice.
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