Pork with Preserved Radish
Pork with Preserved Radish uses the Chinese Water-Velveting technique with Pork before stir-frying it with Salted Radish and Black Mushrooms.
Chicken Stock, Chinese Black Mushrooms, Ginger, Pork, Preserved Radish, Egg White, Starch
small Pork Tenderloin
diced Preserved Radish;
Scallion sliced into sections
keeping the green and white parts separate;
– 4 Chinese Black Mushrooms
reconstituted and diced;
Marinate the Pork for thirty minutes in 1 Tbsp. of the Rice wine, along with the Garlic Salt and Pepper, then stir in the Egg White and 3 teaspoons of the Cornstarch, followed by the Oil.
Make a slurry with the remaining cornstarch and a little water, then stir in the stock, remaining rice wine, and the green part of the scallion. Set this aside for now.
Bring a large pot of water to a boil, then ‘Velvet’ the pork by partially cooking it in the water for a minute or two until no pink is visible, then remove it to bowl with a strainer.
Stir-fry the Ginger and the white part of the Scallion in a little oil over high heat until they release their aroma, the stir in the Radish and Mushroom and stir-fry a minute or so longer.
Finally, add the Pork, stir-fry until cooked through and just starting to brown, then stir in the prepared Sauce mixture.
Continue cooking until the sauce has thickened and serve immediately.
Pork with Preserved Radish https://sybaritica.me/pork-with-preserved-radish/