Tuesday 26 February
The Chinese norm is beef with
broccoli, but Rose Cheng's Chinese
Cookery has a version with ground pork.
We had a head of broccoli, and also some scrappy pork from the last tenderloin
we portioned, so we adapted.
Make a marinade of a Tablespoon of
soy sauce, a teaspoon of Shao
Xing wine, a teaspoon of sesame oil, a grind of white pepper, and a teaspoon of
minced garlic. Put the cubed pork in,
toss, and let sit while you chop up the other ingredients: a teaspoon of fresh
ginger root, a whole broccoli (cut the florets small, pare the stems, and cut
the stems into thin strips; keep the two separate).
In a medium-hot wok, add a glugg
of oil and stir-fry the broccoli, florets first, then stems, with a pinch or
two of salt. When it's dark green but
still crisp, add a Tablespoon or two of chicken broth, cover, lower heat, and
simmer till tender. Set aside and keep
warm.
Heat the wok to high, add more
oil, and stir-fry pork until it turns brown and no pink is showing. Return broccoli to wok to reheat.
Taste, and you'll find it lacks
zip. So add oyster sauce, spoonful by
cautious spoonful, at the bottom of the wok, stirring to heat and
incorporate. When it has enough zip for you,
anoint with a drizzle of sesame oil, and serve.
It'd be good with some onions stir
fried right before the broccoli, too.
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