Continuing on with our Chinese cuisine dinner
meal, we will make a stir-fry meat dish: Pork Vegetables
Stir fry. Stir-frying is probably the most popualr Chinese
cooking technique. Used extensively in Chinese cuisine,
stir fry focuses on the speed at which food is cooked. Normally
in Chinese cuisine, a stir-fry dish will be cooked in less
than 5 minutes. You can learn
about stir-frying and Chinese cooking techniques in detail
Remeber, speed is very important when stir-frying.
Chinese Cuisine: Pork and Vegetables Stir-fry
Lean pork - 150 to 200g (thinly slice)
Red peppers - 1/2 (thinly slice)
Green peas - 1/2 cup
White onion - 1/2 (thinly slice)
Pineapple chunks - 1/4 cup (no juice)
Ginger - 4 to 6 slices
Red chilies - 2 (optional) diced
Corn starch - 2 teaspoons
Chinese cooking wine - 2 tbsp
Salt - 1 to 1 1/2 teaspoo
Satay sauce - 1/2 tbsp
Oil - 3 tbsp
Mix the pork with starch and cooking
wine. Massage with hands to tenderize.
Heat oil to high in a wok. Add in
ginger, red chilies, pork, salt, and satay sauce.
Stir fry until the meat is no longer pink.
Add in red peppers, green peas, white
onions, and pineapple chunks. Stir well together,
and cook for 2 to 4 minutes until everything is cooked.
As with all stir-fry in Chinese cuisine, speed
is very important. The meat is cooked first because it takes
the longest to cook. The vegetables don't take long to cook,
so they're add last. Complete Chinese cuisine and cooking
on to part 3, a vegetable dish in Chinese cuisine>>>
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