If there’s something about Chinese cuisine I love is its flexibility to switch using the same cut into another dish and its ability to use all parts of the animal into something substantial. Bones are turned into stock necessary for stir-fry and hearty noodle soup for snacks or as a second appetizer prior to lunch or dinner. Expensive cuts are cut thinly and stir-fried with several other kinds of vegetable or dried delicacies available in the region or province, thus feeding a table of ten or twelve. Rice is also a staple and rice is served alongside fiery dishes.
This dish was lifted from a Szechwan Cookbook I kept for so many years, but really couldn’t seem to comprehend the ingredients. After finally eating in an authentic Szechwan restaurant, I was able to mix and match items sold in oriental stores, digging over endless spices and preserved vegetables. There are a lot more information one can imagine and Chinese cooking techniques to absorb and learn, and this is a very good start. All dishes can be described as sweet, nutty to ultimately spicy. I bought about three sauces to begin with, a pack of dried chili and mushroom and have tried more to that effect each night. I’ve fallen in love with Szechwan stir-fry as much as Spanish Tapas. It’s one way of saving the stock and making use of pork and beef neck bones besides turning them into a very plain, familiar and common Filipino dish.
Stir-fry is very, very filling, easy to assemble, simple, and new to my palate (Szechwan, that is). Moreover, I also discovered how to tenderize meat the Chinese way, and that in itself was major headway to storing meat longer in the fridge without spoiling and stretching a particular cut into another equally spectacular dish. The procedure readily available online, but I still wrote down the step-by-step procedure as I have perceived and learned from watching it. There were still some tricks to achieve that silky and extremely tender meat to the bite.
- Lean Pork, cut into shreds
- Canola Oil or Peanut Oil
- Green Onion
- Ginger, sliced as thinly as possible
- Dried Wood Ear, soaked in warm water and cut into shreds
- Bamboo Shoots
- Egg (s), scrambled
- Egg Whites
- Shaoxing Cooking Wine
- Light Soy Sauce
- Spicy Sesame Oil or Regular Sesame Oil
- Brown Sugar
- Salt & Pepper to taste
Cut the lean pork into fine shreds. Meanwhile, separate the yolk from the egg white. Beat the whites, add the cornstarch and Shaoxing Cooking Wine. Add the pork shreds and marinade for about an hour.
Start a pot of boiling water and blanch the pork shreds until tender. Strain, but don’t rinse. Blanch one more time until the texture become soft and silky.
Heat a wok until smoking. Scramble the egg yolk and set aside. Wipe the wok clean, add more oil and stir-fry the ginger and green onion, Add the pork, cooking wine, soy sauce and sugar followed by the wood ear and bamboo shoots. Season to taste, and drizzle with sesame oil before serving.
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