Pork With Peking Sauce
Feel free to enhance the appearance of this simple dish with green onion brushes, carrot curls or other vegetable garnishes.
- 1/2 pound lean pork
- 4 teaspoons Chinese rice wine or dry sherry
- 2 teaspoons dark soy sauce
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup shredded cabbage or lettuce
- 1 teaspoon minced ginger
- 3 tablespoons Peking sauce* or
- 1 1/2 tablespoons hot bean paste mixed with 1/2 tablespoon water
- 3 tablespoons oil for stir-frying, or as needed
- Extra salt, soy sauce or white pepper to taste, optional
Shred the pork by cutting it into thin slices, then stacking them up one on top of the other, and cutting across into shreds. In a medium-sized nonreactive 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.
While the pork is marinating, shred the cabbage or lettuce. Arrange the shredded cabbage on a plate.
Heat 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.
Add 1 tablespoon oil. When the oil is hot, add the ginger and the Peking Sauce or hot bean paste/water mixture. Cook until aromatic. Add the pork back into the pan and mix with the sauce. Season with salt, soy sauce and/or freshly ground white pepper if desired. To serve, arrange the pork shreds on the shredded vegetable.
*Peking sauce is available in Asian markets.
Yield: 2-4 Servings