This dish is definitely Chinese in Spirit, although the use of a western white wine in the sauce is a bit of a departure from the traditional. I came up with this as a way to use some leftover meat from my Crispy Roast Pork Hock experiment earlier this week. You could use any leftover pork you like but, ideally, you want some with a bit of crunchy rind still attached…
- 1 ½ cups of Roast Pork;
- 2 cups baby Bok Choy, large leaves sliced into smaller pieces;
- Canned Straw Mushrooms;
- ½ a small Onion, thinly sliced vertically;
- 4 small dried chilies;
- 1 tbsp. minced or pureed Garlic;
- ¼ cup Chicken Stock;
- 2 tbsp. Soy Sauce;
- ¼ cup White Wine;
- 1 tsp. Sugar;
- 1 tsp. Cornstarch.
Here you can see the roast pork I am using, and the basic shape in which it has been sliced. There is some crispy rind attached to some of the slices.
First, mix the cornstarch with enough water to make a slurry then add the stock, wine, soy sauce and sugar. Set this aside to use later. Next, heat a tablespoon or so of oil in a pan over high heat and briefly sauté the bok choy. When a few brown spots appear on the stems and the leaves begin to wilt, remove to a bowl.
Replenish the oil and as soon as it is hot, add the dried chili. As soon as they start to darken, add the onion and stir until just softened.
Add the mushrooms, pork and sauce mixture and stir (gently so as not to break the meat slices) until all is heated through and the sauce is thickened.
Finally, add back the bok choy. Continue to stir a minute or so longer and then serve immediately.