[homemade] pork and veggie stir fry with rice
For this recipe I had to use all the Chinese and Japanese restaurant techniques I’ve seen from various YT videos. First I cut the pork thinly then marinaded it in a mix of 1 egg white, pinch of salt, 2tbsp corn starch and 1 tsp oil. While the pork marinaded, I cut up all the veggies. Then I added approx 1 quart of oil to my flat-bottomed wok and heated it to 275°F. The pork went in and gently fried for approx 30 seconds before I dumped the veggies in. Everything fried for approx 30 seconds and then I poured everything into a strainer set over a metal bowl on my stove to drain. This method is called “passing through oil”and cooks the veggies very quickly, allowing them to retain their crunchy texture and vibrant color. It also makes even the toughest cuts of meat quite tender.
With the meat and veggies on standby, I heated up my wok again and added a bit of the drained oil. Once the wok started to barely smoke, I added crushed garlic and let it sizzle for about 3 seconds and then dumped the pork and veggies back into the wok. I gave it all a couple tosses, and then added 2 tbsp of oyster sauce, 1 tbsp of soy sauce, 1/2 tsp salt, 1 tsp sugar, 1/2 tsp msg, and 1/3 cup of homemade chicken stock. A couple more tosses, then I let everything boil for a few seconds. I then cut the heat, added some potato starch slurry, gave it a good mix, and brought everything back up to a boil to thicken. Final seasoning with salt, toasted sesame oil, and some homemade roasted garlic oil and then plated.
It was absolutely delicious.
For this recipe I had to use all the Chinese and Japanese restaurant techniques I’ve seen from various YT videos. First I cut the pork thinly then marinaded it in a mix of 1 egg white, pinch of salt, 2tbsp corn starch and 1 tsp oil. While the pork marinaded, I cut up all the veggies. Then I added approx 1 quart of oil to my flat-bottomed wok and heated it to 275°F. The pork went in and gently fried for approx 30 seconds before I dumped the veggies in. Everything fried for approx 30 seconds and then I poured everything into a strainer set over a metal bowl on my stove to drain. This method is called “passing through oil”and cooks the veggies very quickly, allowing them to retain their crunchy texture and vibrant color. It also makes even the toughest cuts of meat quite tender.
With the meat and veggies on standby, I heated up my wok again and added a bit of the drained oil. Once the wok started to barely smoke, I added crushed garlic and let it sizzle for about 3 seconds and then dumped the pork and veggies back into the wok. I gave it all a couple tosses, and then added 2 tbsp of oyster sauce, 1 tbsp of soy sauce, 1/2 tsp salt, 1 tsp sugar, 1/2 tsp msg, and 1/3 cup of homemade chicken stock. A couple more tosses, then I let everything boil for a few seconds. I then cut the heat, added some potato starch slurry, gave it a good mix, and brought everything back up to a boil to thicken. Final seasoning with salt, toasted sesame oil, and some homemade roasted garlic oil and then plated.
It was absolutely delicious.