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13
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1
1-1/2
1
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1
8
4
2
2
3/4
1
tt
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oz
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T
T
T
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#
oz
oz
cl
T
c
T
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Pork lean
-- Marinade
Cornstarch
Soy Sauce
Rice Wine (1)
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Ong Choy (2)
Tomato
Onion
Garlic
Oil
Stock, light
Shrimp paste (3)
Salt
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Prep - (1 hr - 50 min work)
- Slice PORK into 1/8 inch thick strips about 1-1/2 to 2 inches
long by 1/2 inch wide.
- Mix all Marinade items, massage into pork and let marinate
for at least 45 minutes, or 2 hours refrigerated.
- Pinch Leaves from ONG CHOY stems, leaving the leaf stems
attached to the main stems. The leaves are usually very long and prone
to tangle, so I set the whole pile of picked leaves on my cutting board
and make one cut through the pile, then another cut at right angles.
- Discard any stem pieces more than 1/4 inch diameter and cut all
stems, including leaf stems, into lengths of about 1-1/2 inch, no
longer. Keep separate from the leaves.
- Scald TOMATOES 1 minute in boiling water, quench in cold
water, peel and cut into medium dice.
- Peel ONION and cut in half lengthwise, then slice thin
crosswise.
- Crush GARLIC and chop fine.
RUN - (20 min)
- Heat Oil very hot in a wok (you'll need the space) and sir in
Pork. Fry stirring until pork loses its raw color and starts to
brown, being careful not to burn the fond that sticks to the wok.
Remove and set aside in a strainer to drain excess oil.
- Add more Oil if needed and fry Onion over moderate heat
until almost translucent, then stir in Garlic and fry stirring a
bit longer being careful not to burn the fond adhering to the pan.
- Stir in Ong Choy Stems and Tomato, then Stock.
Cover and simmer, stirring occasionally until Ong Choy stems are tender
(about 4 minutes - the biggest ones should remain a bit crisp).
- Scatter 1/3 of the Ong Choy Leaves over the stew and stir
in, then do the other 2/3 the same way. After they have wilted
thoroughly (about 2 minutes) stir the Pork back in. Simmer
covered, stirring occasionally until pork is well incorporated and
hot, about another 2 minutes.
- Stir in Shrimp Paste. Adjust liquid (not too dry if it's going
with rice) and Salt to taste (if any is needed).
- Serve hot with plenty of steamed Jasmine rice.
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