# Pork and Yu Choy Stir-Fry 菜心炒肉片 Cuisine: chinese · Time: 90 minutes · Servings: 4 ## Ingredients - 500 g Yu choy (aka choy sum) - 400 g Pork butt (, sliced to 3mm thick) - 3 cloves Garlic (, chopped) - 3 slices Ginger - 1 tsp Corn starch - 2 tsp Oyster sauce - ½ tsp Sugar - 90 ml Water (6 tbsp) - 3 tbsp Oil - 1 tsp Salt (for soaking pork) - 20 g Water ((5% weight of meat)) - 1 tsp Light soy sauce - ½ tsp Sugar - 1/8 tsp White pepper powder - 2 tsp Corn starch - 1 tsp Shaoxing wine - ¼ tsp Salt - 2 tsp Oil ## Steps 1. Slice pork approx. 3mm thick and place in a mixing bowl 2. Cover the pork with water and add 1 tsp salt. Let soak for 30 minutes This step helps rid the pork from any odours and excess blood still in the meat. It’ll result in the meat being more tender and will absorb the marinade better (here's how the water turns out) 3. Rinse the pork with running water for 1 minute The purpose of this step is the same as step 2 4. Drain water, squeeze water out of the meat with your hands and dry with paper towel the drier the meat, the more marinade it can absorb 5. Marinate the pork with 1 tsp light soy sauce, ½ tsp sugar, 1/8 tsp white pepper powder, 2 tsp corn starch, 1 tsp Shaoxing wine, ¼ tsp salt and 20g water (=20ml or 4 tsp) I usually add water equivalent to approx. 5% of the meat. Some people add more but this amount will give you a soft texture without being hard to handle or creating a puddle of water when you fry the meat 6. Mix the pork with the marinade thoroughly by squeezing the pork with your hands. Do this for approx. 2 minutes and until you don’t see any residual water in the bowl 7. Add 1 tsp of oil and mix well. Marinate pork for 30 minutes to an hour. Just before frying, the other 1 tsp of oil will be added so that your pork doesn’t clump together when you put it in the wok 8. Chop garlic and prepare ginger Garlic and ginger can be sliced or chopped 9. Wash yu choy, trim and remove yellow flowers, if any. I used baby yu choy which usually doesn’t have any flowers on them, but more mature yu choy will usually have them. The flowers are removed because it’s a favourable location for bugs to nest and it also doesn’t look nice when the yellow flowers break apart and go all over the dish. For thick stems, you want to remove the outer skin for a more tender texture 10. Cut the yu choy to your desired size. Mine were baby ones, so I kept it whole. Keep the yu choy dry by letting it drain in a colander or place on a clean towel. The drier they are, the faster they’ll cook in the wok and the crisper they’ll be 11. Prepare slurry in a bowl with 2 tsp oyster sauce, 1 tsp corn starch, ½ tsp sugar and 90ml water. Mix well and set aside 12. Heat wok to high and let it heat up to at least 230˚C or 450˚F If the wok is not hot enough, the water from the pork will come out which will result in poaching the pork instead of stir-frying 13. Add an additional 1 tsp of oil to the pork and mix well. Loosen the pork 14. Add 2 tbsp of oil into the wok and add pork. Arrange into single layer and let cook for 30 seconds to 1 minute until browned 15. Flip over and fry for another 30 seconds until browned and remove from wok Keep flipping the pieces that look pink until you get a sear on both sides 16. Let the wok heat back up, add another 1 tbsp of oil into the wok and add ginger. Fry ginger until toasty 17. Add yu choy and stir fry for 30 seconds 18. Add garlic garlic is added with the vegetables to prevent them from burning and making the dish bitter 19. Stir-fry until the leaves look slightly wilted which may be approx. 2-3 minutes. Do not cover with lid as it may cause the vegetables to turn a dull colour 20. Add pork back into the wok and fry until pork is completely cooked, approx. 1-2 minutes 21. Stir the slurry and pour it slowly around the wok while mixing it into the dish with a spatula 22. Stir-fry until the slurry has thickened into a sauce. Taste test and make adjustments if necessary 23. Serve --- Source: auntieemily — https://auntieemily.com/pork-and-yu-choy-stir-fry/ Page: https://findfood.fun/vi/recipes/6168 Language: en (requested translation unavailable)