Beijing-style Stir-fried Shredded Pork

Ingredients

300 g pork fillet
5 sprigs spring onion
20 g ginger, shredded
1 tbsp sweet bean paste (甜麵醬)

Marinade

1/2 tsp salt
1/2 tsp sugar
2 tsp light soy sauce
1 tsp sesame oil
dash ground white pepper
3 tbsp water
2 tbsp egg white
3 tbsp cornstarch
1-1/2 tsp oil

Sauce

5 tbsp chicken broth
1/2 tsp chicken broth mix
2 tsp sugar
1/2 tsp dark soy sauce
1 tsp sesame oil
dash ground white pepper
1/2 tbsp cornstarch

Method

  1. Cut the pork lengthwise into shreds. Add marinade ingredients and stir well. Set aside for about 30 minutes.
  2. Cut spring onions into shreds.
  3. Mix sauce ingredients in a small bowl. Stir well thoroughly into gravy. Set aside.
  4. Stir-fry the pork shreds in a wok with 2 tbsp hot oil for about 1 minute. Remove.
  5. Leaving about 1 tbsps of oil in the wok, saute ginger shreds and sweet bean paste until fragrant. Add pork, 1/2 tbsp Chinese wine and sauce. Stir-fry until the pork is done. Mix in the spring onions shreds. Stir-fry to combine. Remove and serve right away.

Source: Recipes of Hong Kong Master Chefs


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Chicken in Bean Sauce

Ingredients

1 chicken
4 slices ginger
2 stalks spring onion
1 sprig parsley
3 tablespoons oil

Marinade

1 tablespoon each of wine and dark soy sauce
dash of ground white pepper and sesame oil

Sauce

2 cups water
4 tablespoons Chiu Chow bean sauce (普寧豆醬)
2 tablespoons sesame paste
1 tablespoon each of sugar and wine
dash of ground white pepper and sesame oil

Method

  1. Clean and dry chicken. Rub marinade over the skin and inside the cavity. Leave to marinate for 30 minutes.
  2. Blanch chicken in hot oil until golden brown. Drain.
  3. Heat 1 tbsp oil in a wok. Saute ginger and spring onion. Add sauce ingredients and bring to a boil. Lower heat and put in chicken. Braise for 20 minutes. Move chicken around and spoon sauce over occasionally.
  4. Cut chicken into serving pieces and arrange on serving platter.
  5. Thicken the remaining sauce in the wok with cornstarch solution over medium heat. Pour over the chicken and garnish with parsley before serving.

Source: Chinese Chiu Chow Dishes


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Fried Pork Tenderloin with Steak Sauce

Ingredients

1 piece pork tenderloin (about 300 g)
shallot slices
celery dices
1/2 tbsp Chinese cooking wine

Marinade

1 tbsp light soy sauce
ground white pepper

Sauce

2 tbsp OK sauce
1-1/2 tbsp ketchup
1 tsp Maggi’s seasoning
1/2 tsp sugar
1/3 cup water
ground white pepper

Method

  1. Rinse pork tenderloin. Drain and wipe dry. Pierce it with a fork all over so that it picks up the marinade better.
  2. Mix well with marinade and set aside.
  3. Heat 2 tbsp oil in a wok. Fry pork over low heat until slightly golden on all sides. Add shallot slices. Drizzle wine and cook until the pork is nearly done.
  4. Mix the sauce ingredients and pour the mixture into the wok. Cook until the sauce reduces to about 2 tbsps. Remove the pork and cut into slices.
  5. Pour the sauce over the pork. Sprinkle celery dices on top. Serve right away.

Source: Simple Treats


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Shanghainese-style Braised Pork Belly

Ingredients

1 piece lean pork belly, about 600 g
2 slices ginger
6 stalks Shanghai bok choy
1 piece anise
1 piece cinnamon

Marinade

2 tbsp sweet bean paste

Sauce

2 tbsp cooking wine
2 tbsp rock sugar (crushed)
2 tbsp red rice
3 tbsp dark soy sauce
2 to 3 cup hot water

Method

  1. Clean pork belly. Drain and wipe dry with kitchen towel.
  2. Rub marinade all over the pork and set aside for 3 to 4 hours in the fridge.
  3. Heat 3 cups oil in a wok. Add pork belly and until colour changes evenly.
  4. Remove pork and drain off excess fat.
  5. Put pork into a pot. Add sauce ingredients and bring to a boil. Turn down heat to low and braise the pork.
  6. While the pork is cooking, turn it over occasionally and spoon sauce over the meat. Cook until the pork is fully cooked. (about 90 to 120 minutes).
  7. Remove pork from pot and allow to cool. Cut pork into thin slices.
  8. Clean bok choy and cook in boiling water until done.
  9. Place pork slices along the centre of the serving platter. Put bok choy on both sides. Spoon sauce on top of the meat and serve.

Source: Let’s Start Cooking


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Fried Sichuan Beef

Ingredients

2 slices American prime grade tenderloin
1 small piece dried tangerine peel
dried red chili to taste
ground Sichuan peppercorn
sesame oil

Seasoning

2 tbsp dark soy sauce
1-1/2 tbsp oyster sauce
1 tbsp water
1/2 tbsp Shaoxing wine
1 tbsp sesame oil
3/4 tsp sugar
1/2 tsp cornstarch

Method

  1. Wipe dry beef. Sprinkle ground Sichuan peppercorn on both sides of beef (the amount of which depends on your taste for spiciness). Brush on sesame oil and marinate for 3 to 4 hours.
  2. Wash dried tangerine peel. Wipe it dry and shred.
  3. Remove seeds of dried red chili. Wash and wipe dry.
  4. Mix seasoning ingredients in a bowl. Set aside.
  5. Heat wok and add oil. Fry beef on both sides until 30% done. Dice and trim the tendon.
  6. Heat 2 tbsp of oil. Stir fry dried red chili and dried tangerine peel until slightly browned and fragrant. Add beef and stir-fry briefly to your preferred doneness of the beef.
  7. Add seasoning and stir-fry until sauce thickens. Remove to serving platter and serve.

Source: Xi Yan Cuisine


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