10th Jan 2021

Recipe - Stir Fried Pork w/ Veggies

by Eric Jiang <eric@ericjiang.dev>

Note: the amounts defined here is approximate, as I completely eyeball my cooking, I've always been taught by my parents to eyeball my cooking.

Ingredients

  • Pork mince (250g) - any other kind of mince can be substituted here.
  • Bok Choy or any other leafed veggie (Wombok or Nappa Cabbage also works)
  • Water
  • 1 teaspoon of Salt
  • 1 clove of garlic

Sauce Thickener

  • 2 tablespoon of corn flour
  • water
  • 1 tablespoon of soy sauce

Marinade

  • 2 tablespoon Soy Sauce
  • 2 tablespoon Chinese Cooking Wine (or Rice Cooking Wine)
  • 2 teaspoon Baking Soda
  • 2 teaspoon of Ginger Powder (or diced fresh ginger also works)
  • 1 tablespoon of water

Steps

  1. Marinate the pork mince in a glass container (or any sealed container) with the soy sauce, cooking wine, baking soda and ginger - stir it until mixed through - note: add more soy sauce/cooking wine if not enough liquid. Let it sit in the fridge for at least 6 hours (the longer the better)
    Note: you can always marinate more meat for other purposes, I always marinate all my meat (500g) then use half for this meal
  2. Cook your rice with your preferred method
  3. Prep the bok choy by washing it and cutting into bite sized pieces, let it dry for around 10-20 mins. Also dice your garlic.
  4. Once your rice is cooked, we can start cooking. Start by heating your pan with 2 tablespoons of oil and cooking the mince once the oil is hot, until brown (not burnt) , add more oil if pan doesn't have any more oil - you usually need quite a bit of oil when cooking meat mince (its fine if there's leftover oil). once mince is cooked through, put aside in a separate bowl.
  5. If the pan doesn't have any leftover oil, add a coin-sized drop of oil then add the garlic in once the oil is hot, cook the garlic a bit (not burnt), once garlic starts to turn colour, add in your chopped leafed vegetable. Sprinkle your salt on top of the leafed veggie - this lefts the veggie to softened easily and release some of its juice faster.
  6. Stir the veggie, and add in around 1/4 cup of water, close the lid of the pan and let it cook - stir through occasionally.
  7. While the veggie is cooking, prep the thickener. Add corn flour to a clean bowl, and add in around 1/4-1/2 bowl of water and stir with your finger until all the solid is now a liquid (it should be smooth) - this liquid shouldn't be thick but shouldn't be too watery either. Add in the 1 tablespoon of soy sauce.
  8. Once the veggie is softened, we can add more water here if appropriate (usually around another 1/4 cup of water) and add 1 tablespoon of soy sauce and stir a bit. Once the liquid is boiling, we gently add our thickener a bit at a time while stirring it into the liquid in the pan, until the sauce is thickened (and not too thick, you might get some leftover thickener but thats okay).
  9. Let the sauce cook through until boiling (add more water if the sauce is too thick and stir through until smooth) and stir ocassionally, let it cook for another 2-3 mins.
  10. Your done! You can plate it or get a bowl of rice and serve it over the rice (I prefer this method as the sauce soaks the rice which gives it an amazing flavour)

Here's a video of my cooking it in the second half of the recipe:

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