Kung Po Pork
This dish is one of the all time favourite signature dishes of Chinese restaurants. I don't know about Chinese take out places in the West, simply because I don't think they can be called authentic Chinese food! At least not to my picky taste buds.
Recipe:
Ingredients:
200g Sliced Pork, marinated in Chinese Soy Sauce and Ground White Pepper
50g Sliced Ginger
100g Sliced Large Onions (2 large onions)
25g to 50g Dried Chillies, soaked in water to soften
1 stick lemongrass, sliced (use only the core)
Sauce:
Shaoxing Rice Wine
Oyster Sauce
Oil
Heat the oil in a pan or wok. Amount of oil depends on the pan or wok. The purpose is to prevent food from sticking to the pan, so use as much as required. Any more goes straight to the waistline. Not good. Typically, the sliced ginger goes in first. As I like the onions to be sweeter, I sweat the onions first. After the onions turned colour and soften, I add in the ginger, lemongrass and chillies.
Cook for about 2 minutes. Turn up the heat, and toss in the sliced pork. Stir frantically until the pork is cooked and there is no uncooked spot left on the pork. Turn down the heat, add in the rice wine to de-glaze. Reduce the rice wine to get rid of the alcohol. Finannyl add in as much oyster sauce as is required to coat all the ingredient in the pan. Toss food a few times to ensure even coating. Serve HOT!
Recipe:
Ingredients:
200g Sliced Pork, marinated in Chinese Soy Sauce and Ground White Pepper
50g Sliced Ginger
100g Sliced Large Onions (2 large onions)
25g to 50g Dried Chillies, soaked in water to soften
1 stick lemongrass, sliced (use only the core)
Sauce:
Shaoxing Rice Wine
Oyster Sauce
Oil
Heat the oil in a pan or wok. Amount of oil depends on the pan or wok. The purpose is to prevent food from sticking to the pan, so use as much as required. Any more goes straight to the waistline. Not good. Typically, the sliced ginger goes in first. As I like the onions to be sweeter, I sweat the onions first. After the onions turned colour and soften, I add in the ginger, lemongrass and chillies.
Cook for about 2 minutes. Turn up the heat, and toss in the sliced pork. Stir frantically until the pork is cooked and there is no uncooked spot left on the pork. Turn down the heat, add in the rice wine to de-glaze. Reduce the rice wine to get rid of the alcohol. Finannyl add in as much oyster sauce as is required to coat all the ingredient in the pan. Toss food a few times to ensure even coating. Serve HOT!
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