Serving
(click to enlarge)

Pork and Scallions
China - North

Serves:
Effort:
Sched:
DoAhead:  
2 main  
**
40 min  
Prep
This simple stir-fry of pork and vegetables hails from northern China (thus uses only the white part of scallions - wimpy taste buds up there).





12
------
1
1
1/8
1
------
1/8
12
12
4
1/2
2
1/4
oz
---
T
T
t

---
in


oz
t
T
c
Pork, lean
-- Marinade
Soy Sauce
Rice Wine (2)
Pepper
Egg White
-------
Ginger Root
Scallions
Snow Peas
Bamboo Shoots
Salt
Oil
Stock
Prep   -   (30 min)
  1. Slice PORK thin and cut into pieces about 1 inch by 1-1/2 inches.
  2. Mix all Marinade items and massage into the pork. Let stand for at least 20 minutes, turning once or twice.
  3. Slice GINGER very thin and cut into narrow matchsticks.
  4. Cut SCALLIONS into 1-1/2 inch lengths using white and light green part only.
  5. String SNOW PEAS and cut into 1-1/2 inch lengths. Slice BAMBOO SHOOTS thin and cut into narrow 1-1/2 inch long strips. Mix both with Scallions.
RUN   -   (10 min)
  1. In a wok or spacious sauté pan heat Oil very hot and sir in Ginger until aromatic, then stir in Pork. Fry stirring until pork loses its raw color and any liquid exuded has evaporated.
  2. Stir in Scallion mix. Fry stirring until well distributed, then stir in Stock and Salt. Bring to a boil and simmer 1 minute stirring a couple of times.
  3. Serve hot with plenty of long grain steamed rice.
NOTES:
  1. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  2. Method:   The stock is not part of the pattern recipe, but for my usage the dish stands alone with rice and is too dry without it.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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