Pork With Peking Sauce
Pork with Peking sauce is a quick and easy stir-fry dish. Enhance this dish with green onion brushes, carrot curls or other vegetables.
- Serves: 4 persons
- ½pound pork (lean)
- 4teaspoons Chinese rice wine (or dry sherry)
- 2teaspoons dark soy sauce
- ¼teaspoon salt
- 1teaspoon cornstarch
- 1cup cabbage (shredded, or lettuce)
- 1teaspoon ginger (minced)
- 3tablespoons sweet bean sauce ( or hoisin sauce, or 1 1/2 tablespoons sweet bean paste mixed with 1/2 tablespoon water)
- 3tablespoons oil (for stir-frying)
- Optional: extra salt, soy sauce, or white pepper to taste
Step 1Gather the ingredients.
Step 2Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds.
Step 3In 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.
Step 4While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
Step 5Heat 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.
Step 6Add 1 tablespoon oil. When the oil is hot, add the ginger and the sweet bean sauce (or hoisin or sweet bean paste/water mixture). Cook until aromatic.
Step 7Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired.
Step 8Arrange the pork shreds on the shredded vegetables and add garnishes, if desired. The flavor of green onions is especially good with this dish.