This traditional dish from Beijing consists of shredded pork marinated in soy, rice wine, sugar and cornstarch which is then sauteed in a sauce of sweet bean paste, sesame oil, and rice wine, then poured over a bed of thinly sliced scallion before serving. Great served with steamed white rice or wrapped in a "bing" (Chinese wheat flour pancake).
Ingredients:
1 1/2 lbs. boneless pork chop, country rib meat, or shoulder, cut into shreds
Marinade:
2 tbsp. cornstarch
1 tbsp. rice wine
1 tsp. sugar
1/2 tsp. black pepper
1 tbsp. soy sauce
5-6 scallions, thinly sliced along the bias
Sauce:
2 tbsp. sweet bean paste (Tian Mian Jiang)
2 tsp. sesame oil
1 tbsp. rice wine
3 tbsp. water
1 tbsp. sugar
2 cups vegetable oil
1. Place the shredded pork in a bowl and combine with the marinade ingredients. Let sit for 30 minutes.
2. Mix the sauce ingredients together in a measuring cup or bowl. Set aside.
3. Heat 2 cups of vegetable oil in a wok over high heat. Add the pork and stir with a slotted spoon for about 20-30 seconds until just cooked through. Remove the pork to a paper towel-lined plate to drain.
4. Pour out all but 2-3 tbsp. of the oil in the pan. Add the sauce mixture, bring to a boil. Add the reserved pork back to the sauce and toss briefly to combine.
5. Line a serving plate with the shredded scallion, then pour the pork mixture over.
6. Serve with steamed white rice or as a filling for Chinese wheat flour pancakes (flour tortillas are a good substitute).
Ingredients:
1 1/2 lbs. boneless pork chop, country rib meat, or shoulder, cut into shreds
Marinade:
2 tbsp. cornstarch
1 tbsp. rice wine
1 tsp. sugar
1/2 tsp. black pepper
1 tbsp. soy sauce
5-6 scallions, thinly sliced along the bias
Sauce:
2 tbsp. sweet bean paste (Tian Mian Jiang)
2 tsp. sesame oil
1 tbsp. rice wine
3 tbsp. water
1 tbsp. sugar
2 cups vegetable oil
1. Place the shredded pork in a bowl and combine with the marinade ingredients. Let sit for 30 minutes.
2. Mix the sauce ingredients together in a measuring cup or bowl. Set aside.
3. Heat 2 cups of vegetable oil in a wok over high heat. Add the pork and stir with a slotted spoon for about 20-30 seconds until just cooked through. Remove the pork to a paper towel-lined plate to drain.
4. Pour out all but 2-3 tbsp. of the oil in the pan. Add the sauce mixture, bring to a boil. Add the reserved pork back to the sauce and toss briefly to combine.
5. Line a serving plate with the shredded scallion, then pour the pork mixture over.
6. Serve with steamed white rice or as a filling for Chinese wheat flour pancakes (flour tortillas are a good substitute).
These are boneless pork chops.
Cut the pork into shreds or thin "matchsticks."
Combine the pork with marinade ingredients and marinate for 30 minutes.
For the sauce: sesame oil, soy sauce, rice wine and sweet bean sauce or paste.
Marinating pork, sauce mixture, and thinly shredded scallions.
Blanch the pork in hot oil for 20-30 seconds.
Remove pork to a paper towel-lined plate to drain.
Remove all but 2-3 tbsp. of oil from the pan and add the sauce mixture.
Bring to a boil.
Stir in the pork and toss to combine.
Pour the pork onto a serving plate lined with thinly sliced scallions. Serve with steamed white rice or Chinese wheat flour pancakes.
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