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    How to Velvet Pork for Stir-fry

    4 servings

    adagok

    35 minutes

    aktív idő

    35 minutes

    teljes idő
    Főzés Kezdése

    Hozzávalók

    12 ounces boneless pork (340g; use pork butt, shoulder, loin, tenderloin, or boneless country ribs)

    1 tablespoon water

    1 1/2 teaspoons Shaoxing wine

    1 1/2 teaspoons oyster sauce

    3/8 teaspoon baking soda (optional)

    1 1/2 teaspoons cornstarch

    1 teaspoon vegetable oil (plus more for stir-frying)

    1/4 teaspoon sesame oil (optional)

    1/8 teaspoon white pepper (optional)

    Útmutatók

    Slice pork as required for your recipe. In a medium bowl, add the pork, water, Shaoxing wine, oyster sauce, and baking soda (if using).

    Mix with your hands until the pork is well coated and the liquid is absorbed into the meat. Add the cornstarch, vegetable oil, and optional sesame oil and white pepper (if using). Mix again until everything’s well incorporated. Set aside and let the pork marinate for at least 30 minutes or overnight (if marinating overnight, let the pork come up to room temperature before starting your dish.

    To sear the pork, place your wok over high heat. When it starts to smoke lightly, add 2 tablespoons oil around the perimeter of the wok to coat the surface. Add the pork in one layer, allowing it to sear for 30 seconds. Stir-fry until it has turned opaque, remove from the wok, and set aside.

    To blanch, bring water to a boil in your wok. Stir in the pork. Once it turns opaque, blanch for an additional 10 second, and remove from the wok using a spider or strainer. Set aside.

    Now your pork is ready to be added to your stir-fry. Remember, whether searing or blanching, you will cook the pork again in your stir-fry, so avoid overcooking it during the pre-cook step.

    Tápanyagok

    Adag Mérete

    -

    Kalória

    130 kcal

    Zsír Összesen

    5 g

    Telített Zsír

    2 g

    Telítetlen Zsír

    -

    Transzzsír

    -

    Koleszterin

    54 mg

    Nátrium

    206 mg

    Szénhidrát Összesen

    1 g

    Rost

    -

    Összes Cukor

    -

    Fehérje

    19 g

    4 servings

    adagok

    35 minutes

    aktív idő

    35 minutes

    teljes idő
    Főzés Kezdése

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    Hozzávalók

    12 ounces boneless pork (340g; use pork butt, shoulder, loin, tenderloin, or boneless country ribs)

    1 tablespoon water

    1 1/2 teaspoons Shaoxing wine

    1 1/2 teaspoons oyster sauce

    3/8 teaspoon baking soda (optional)

    1 1/2 teaspoons cornstarch

    1 teaspoon vegetable oil (plus more for stir-frying)

    1/4 teaspoon sesame oil (optional)

    1/8 teaspoon white pepper (optional)

    Útmutatók

    1

    Slice pork as required for your recipe. In a medium bowl, add the pork, water, Shaoxing wine, oyster sauce, and baking soda (if using).

    2

    Mix with your hands until the pork is well coated and the liquid is absorbed into the meat. Add the cornstarch, vegetable oil, and optional sesame oil and white pepper (if using). Mix again until everything’s well incorporated. Set aside and let the pork marinate for at least 30 minutes or overnight (if marinating overnight, let the pork come up to room temperature before starting your dish.

    3

    To sear the pork, place your wok over high heat. When it starts to smoke lightly, add 2 tablespoons oil around the perimeter of the wok to coat the surface. Add the pork in one layer, allowing it to sear for 30 seconds. Stir-fry until it has turned opaque, remove from the wok, and set aside.

    4

    To blanch, bring water to a boil in your wok. Stir in the pork. Once it turns opaque, blanch for an additional 10 second, and remove from the wok using a spider or strainer. Set aside.

    5

    Now your pork is ready to be added to your stir-fry. Remember, whether searing or blanching, you will cook the pork again in your stir-fry, so avoid overcooking it during the pre-cook step.