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Preserved Pork with Preserved Vegetables
|Preserved Pork with Preserved Vegetables|
1/4 pound preserved vegetables, rinsed well, then soaked in tepid water for half an hour
1/2 pound cured salt pork
2 Tablespoons Shaoxing rice wine
1 Tablespoon thin soy sauce
1 Tablespoon cornstarch
2 Tablespoons corn oil
dash white pepper
3 scallions, angle sliced into half inch pieces
2 Tablespoons cornstarch mixed with one-quarter cup cold water (optional)
4 Tablespoons cooked rice
1 cup lard or corn oil
1. Rinse the preserved vegetables several times after they have soaked. Slice them thinly and then cut the slices so that each piece is one-eighth-inch match-stick-size.
2. Cut the pork into similar-sized matchstick pieces and mix with wine and soy sauce and set aside for half an hour.
3. Add cornstarch to the pork mixture and let rest for ten more minutes.
4. Heat oil, add pork and the pepper and scallions, and stir-fry for half a minute, then add preserved vegetable pieces and stir-fry for one minute before adding the .cornstarch water and the rice and bring to the boil, then stir until slightly thickened, about one minute, and serve.