Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 30
Оглавление| Pork with Chinese leaf | 15 minutes (plus 20 minutes marinating) |
| Sichuan stir-fried pork with cucumbers | 10 minutes (plus 20 minutes marinating) |
| Fried pork cutlet | 15 minutes (plus 20 minutes marinating) |
| Cantonese-style sweet & sour pork | 15 minutes |
| Saucy pork & tomato egg stir-fry | 15 minutes |
| Red-cooked pork | 50 minutes |
| Griddled honey yellow bean pork | 25 minutes (plus 20 minutes marinating) |
| Crispy twice-cooked pork | 25 minutes |
READY TO EAT IN 15 MINUTES
Prep time: 10 minutes, cook in: 5 minutes (plus 20 minutes marinating)
Pork with Chinese leaf
Chinese leaf has crinkled pale green leaves and a white crunchy stem. It makes a simple but delicious meal when served with egg—fried rice.
SERVES 2
300g/11oz pork fillet, sliced widthways and then cut into lengthways strips
1 tablespoon yellow bean sauce
2 tablespoons potato flour or cornflour
3 tablespoons groundnut oil
1 tablespoon Shaohsing rice wine or dry sherry
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
150g/5oz Chinese leaf, cut into chunks
1-2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
egg-fried rice to serve (see page 155)
1 Put the pork into a bowl, add the yellow bean sauce and stir to coat the meat. Cover the bowl and leave to marinate for at least 20 minutes, or overnight if possible, in the fridge.
2 Just before cooking, coat the meat in the potato flour or cornflour.
3 Heat a wok or pan over a high heat, then add the groundnut oil. When the oil starts to smoke, add the pork and cook for 1 minute. Add the rice wine or sherry and stir-fry for 2 minutes, then add the garlic, chilli and Chinese leaf and stir well.
4 Season with the soy sauce and sesame oil and serve immediately with egg-fried rice.
Ching’s Tips
While the pork is marinating, you can be getting on with the rest of the meal.
This is also a good dish to share, with other dishes, at a dinner party.
READY TO EAT IN 10MINUTES
Prep time: 5 minutes, cook in: 5 minutes (plus 20 minutes marinating)
Sichuan stir-fried pork with cucumbers
This easy stir—fry reminds me of my grandmother’s cooking—simple but full of flavour. It makes a fast and delicious supper.
SERVES 2
1 tablespoon chilli bean sauce (or to taste)
300g/11oz pork fillet, sliced widthways and then cut into lengthways strips
2 tablespoons potato flour or cornflour
3-4 tablespoons groundnut oil
1 tablespoon Sichuan peppercorns
1/2 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
1 teaspoon toasted sesame oil
1 cucumber, peeled and sliced lengthways into thin strips (using a potato peeler)
steamed jasmine rice to serve (see page 154)
1 Put the chilli bean sauce into a bowl, add the pork and turn to coat, then cover the bowl and leave to marinate for 20 minutes, or overnight if possible, in the fridge.
2 Just before cooking, coat the meat in potato flour or cornflour.
3 Heat a wok or pan over a high heat, then add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns, stirring quickly to avoid burning them. After a few seconds, add the pork strips and stir together. As the pork starts to cook, add the rice wine or sherry and stir-fry for 1 minute.
4 Season the pork with soy sauce, vinegar and sesame oil. Add the cucumber slices and stir well. Serve immediately with jasmine rice.
READY TO EAT IN 15 MINUTES
Prep time: 5 minutes, cook in: 10 minutes (plus 20 minutes marinating)
Fried pork cutlet, or Zha Pai Gu, is crispy and full of flavour. Serve with a refreshing pickled cucumber salad and rice.
Fried pork cutlet
SERVES 2
2 x 175g/6oz boneless pork loin chops
groundnut oil for deep-frying
3 tablespoons potato flour or cornflour
1 egg, beaten
8 tablespoons Panko breadcrumbs or stale white breadcrumbs
pickled cucumber salad, stir-fried vegetables and plain rice to serve
FOR THE MARINADE
3 garlic cloves, finely chopped
1 tablespoon light soy sauce
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon yellow bean sauce
2.5cm/1 inch piece of fresh root ginger, peeled and sliced
1 pinch of sugar
1 Flatten the pork loins with a meat cleaver, meat hammer or rolling pin until they are 1cm/1/2 inch thick. Put all the ingredients for the marinade into a bowl and stir to combine. Add the pork and turn to coat, then cover the bowl and leave to marinate for 20 minutes.
2 Heat a wok over a high heat, then fill the wok to one-third of its depth with groundnut oil. Heat the oil to 180°C/350°F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
3 Remove each piece of pork from the marinade, dip in the potato flour or cornflour, then in the beaten egg and cover in the breadcrumbs. Using a pair of tongs or long bamboo chopsticks, carefully lower each piece into the oil and fry for 5-6 minutes until golden brown. Serve immediately with pickled cucumber salad, stir-fried vegetables and rice.
Ching’s Tip
Many cities of Taiwan have small outlets serving ‘Piantung’, meaning ‘convenient lunchboxes’—polystyrene boxes packed with rice, soy-braised seaweed, soy egg, pickled vegetables and stir-fried spinach with a choice of fried fish (swordfish or tuna, and so on). My favourite is the works with a large portion of fried pork cutlet.
