serves 4
ingredients
100g/4oz boneless pork shoulder
1 tablespoon cornflour
450g/1lb pak choi
3 tablespoons groundnut oil
1⁄2 teaspoon minced garlic
1⁄2 teaspoon minced fresh root ginger
1⁄4 teaspoon salt
50ml/2fl oz chicken stock
1⁄2 teaspoon granulated sugar
1 teaspoon dry sherry
• Slice the pork against the grain into thin strips about 5cm/2in x
1cm/1⁄2in. Combine the cornflour with 11⁄2 tablespoons water to make
a paste.
• Separate the outer fleshy stalks from the centre stalk of the pak choi and
discard the centre stalk. Wash the outer stalks and diagonally slice into
8cm/3in pieces.
• Swirl the oil around in a very hot wok. When the oil begins to smoke,
add the pork and stir-fry for about 1 minute until the meat is seared. Add
the pak choi, garlic and ginger. Stir-fry until the green leaves are bright
and shrivelled, stirring constantly.
• Add the salt, stock, sugar and sherry. When the liquid begins to boil,
cover the wok and steam for 30 seconds or less on high heat, until the
stalks are tender but still crisp.
• Remove the meat and vegetables using a slotted spoon and set aside.
Stir the cornflour paste into the remaining cooking liquid to make a light
sauce. Serve immediately.
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