This is my own quickie version of a dish I ate in Beijing--tender pieces of pork with baby corn, broccoli and sugarpeas, in a richly spicy curry sauce. The pork is marinated in a special sauce and if you want the flavor authentic you'll have to use the exact ingredients, such as ShaoXing yellow wine and black sesame seed oil, usually found in Chinese or Asian supermarkets. I did not have whole garlic and ginger around at the moment so I made do with the powdered versions, and it still turned out well. If you have this it would be 8 cloves of crushed garlice and 1 TBSP peeled, minced fresh ginger--it adds an extra dimension to the flavor. I made enough here for 3 people, plus some for my husband's lunch tomorrow, but of course you can double the ingredients and make a bigger batch. It's very popular at parties because the flavor is unique and so delicious! The vegetable served with it is bok choy with black tree-ear mushrooms--I have included this recipe separately. The brown earthen jar contains pickled, VERY salty shredded cabbage from Tianjin--a little relish that goes well with this dish. —BeijingRose
1 1/2 pounds
pork, cut in pieces (I used pork chops & cut off the fat)
Shaoxing Yellow Wine
sesame seed oil
garlic powder (NOT garlic salt!)
red pepper flakes
can baby corn pieces
bag of frozen bag frozen stir-fried broccoli, cauliflower, carrots w/sugarpeas
Cut your pork in small pieces and remove the fat. Drain the corn pieces. Place pork and corn in a bowl and pour over it the soy sauce, shaoxing wine, oyster sauce,curry powder, ginger and garlic powder--the corn starch goes in last. Stir well and let sit for at least an hour to let the flavors blend properly.
Heat 2 TBSP sesame seed oil in a wok, then pour the pork and sauce and corn into it over medium-high heat and stir-fry until pork is almost done.
Toss in the bag of frozen vegies and stir well. Stir-fry for another 5 minutes, then cover and simmer for 10 minutes on low heat. Let the dish sit for 10 minutes so the gravy thickens, then serve with white rice.