Roast Pork with Chinese Vegetables
I have rewritten it with Blue Apron-esque subroutines because I had to reread the recipe 75,000 times.
- Oil for wok-frying
- Sesame oil
- Oyster sauce
- Soy sauce
- 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
- Small canned bamboo shoots
- Small canned sliced water chestnuts
- Mushrooms (fresh or dried, baby bellas or shiitakes)
- Bok choy
- Red bell pepper
- Snow peas
- 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
Heat cooking oil in wok over medium-high heat. Add the minced ginger and wait til it starts to get fragrant, like 10 seconds.
Add the minced garlic and go another 10 seconds.
Add the mushrooms and bell pepper and go another 15 or 20 seconds.
Increase heat and add the bamboo shoots, water chestnuts, and 1 Tbsp of the wine, and go another 10 seconds.
Add the meat and go another 20 to 30 seconds.
Add the bok choy and go another 15 seconds.
Add the soy sauce mixture, and sprinkle white pepper to taste, and go another 20 seconds.
Add the snow peas and go another 10 seconds.
Add the chicken stock and bring to a boil.
Stir in the corn starch thickener and go another 20 seconds or so, until the sauce is thickened to your desire. If too thick, add more chicken stock, too thin = add more cornstarch.
Taste and add more of whatever you think it needs. Serve over white rice.