Original: https://thewoksoflife.com/roast-pork-chinese-vegetables/ I have rewritten it with Blue Apron-esque subroutines because I had to reread the recipe 75,000 times. Seasonings/condiments/sauce parts: - Oil for wok-frying - Sesame oil - Oyster sauce - Soy sauce - Salt - Sugar - Shaoxing wine (I'm sure mirin would be a fine substitute, this only calls for a little anyway) - Chicken stock - Corn starch - Ground white pepper Vegetables: - Small canned bamboo shoots - Small canned sliced water chestnuts - Ginger - Garlic - Mushrooms (fresh or dried, baby bellas or shiitakes) - Bok choy - Red bell pepper - Snow peas Meat: - Roasted Char Siu pork (or probably any Asian-treated bite-sized meat, about 8 ounces) Phase 1: Veggie prep Each thing should be separated into little bowls because there's an order, and it's not necessarily the order you'd expect, and it moves quickly once cooking starts. Mince the ginger (1/2 tsp) and the garlic (2 cloves.) Slice the mushrooms (1/2 cup.) Coarsely chop the bok choy (3 to 4 cups.) Thin-slice lengthwise the bell pepper (1/4 cup or so.) Trim the ends of the snow peas (1 cup.) Drain each of the canned things. Phase 2: Sauce prep Mix together 1/2 tsp salt, 1/4 tsp sugar, 1 Tbsp of soy sauce, 1/2 tsp sesame oil, and 1 tsp oyster sauce, and set aside. Reconstitute or measure out 1/2 cup of chicken stock, you might need more. Mix 1 Tbsp of corn starch with 1 Tbsp of water in a jar. It will separate and need to be stirred again right before use, which is near the end of cooking. Have the wine and white pepper handy. Phase 3: Cooking
Taste and add more of whatever you think it needs. Serve over white rice. |