This Chinese pork recipe is ideal as a side dish or part of a multicourse meal.
Feel free to enhance the appearance of this simple dish with green onion brushes, carrot curls or other vegetable garnishes.
- 1/2 pound lean pork
- 4 teaspoons Chinese rice wine (or dry sherry)
- 2 teaspoons dark soy sauce
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup shredded cabbage (or lettuce)
- 1 teaspoon minced ginger
- 3 tablespoons Peking sauce* (or 1 1/2 tablespoons hot bean paste mixed with 1/2 tablespoon water)
- 3 tablespoons oil for stir-frying
- Optional: extra salt, soy sauce or white pepper to taste
- Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
- In a medium-sized bowl, combine the pork shreds with the rice wine or sherry, dark soy sauce, salt, and cornstarch, adding the cornstarch last. Marinate the pork for 20 minutes.
- While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
- Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the pork shreds and stir-fry until they change color and are nearly cooked. Remove from the wok.
- Add 1 tablespoon oil. When the oil is hot, add the ginger and the Peking Sauce or hot bean paste/water mixture. Cook until aromatic. Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired. To serve, arrange the pork shreds on the shredded vegetable.
*Peking sauce is available in Asian markets.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|