Dish of Pork with Ong Choy
(click to enlarge)

Pork with Water Spinach


China

Serves:
Effort:
Sched:
DoAhead:  
3 w/rice
**
1-1/4 hr
Prep
Ong Choy is quite popular in Asian communities, and makes a fairly simple stir fry with good flavor and interesting texture. It is illegal in many states, but allowed for certified growers in California.




13
------
1
1-1/2
1
------
1
8
4
2
2
3/4
1
tt

oz
---
T
T
T
---
#
oz
oz
cl
T
c
T

Pork lean
-- Marinade
Cornstarch
Soy Sauce
Rice Wine (1)
---------
Ong Choy (2)
Tomato
Onion
Garlic
Oil
Stock, light
Shrimp paste (3)  
Salt

Prep   -   (1 hr - 50 min work)
  1. Slice PORK into 1/8 inch thick strips about 1-1/2 to 2 inches long by 1/2 inch wide.
  2. Mix all Marinade items, massage into pork and let marinate for at least 45 minutes, or 2 hours refrigerated.
  3. Pinch Leaves from ONG CHOY stems, leaving the leaf stems attached to the main stems. The leaves are usually very long and prone to tangle, so I set the whole pile of picked leaves on my cutting board and make one cut through the pile, then another cut at right angles.
  4. Discard any stem pieces more than 1/4 inch diameter and cut all stems, including leaf stems, into lengths of about 1-1/2 inch, no longer. Keep separate from the leaves.
  5. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and cut into medium dice.
  6. Peel ONION and cut in half lengthwise, then slice thin crosswise.
  7. Crush GARLIC and chop fine.
RUN   -   (20 min)
  1. Heat Oil very hot in a wok (you'll need the space) and sir in Pork. Fry stirring until pork loses its raw color and starts to brown, being careful not to burn the fond that sticks to the wok. Remove and set aside in a strainer to drain excess oil.
  2. Add more Oil if needed and fry Onion over moderate heat until almost translucent, then stir in Garlic and fry stirring a bit longer being careful not to burn the fond adhering to the pan.
  3. Stir in Ong Choy Stems and Tomato, then Stock. Cover and simmer, stirring occasionally until Ong Choy stems are tender (about 4 minutes - the biggest ones should remain a bit crisp).
  4. Scatter 1/3 of the Ong Choy Leaves over the stew and stir in, then do the other 2/3 the same way. After they have wilted thoroughly (about 2 minutes) stir the Pork back in. Simmer covered, stirring occasionally until pork is well incorporated and hot, about another 2 minutes.
  5. Stir in Shrimp Paste. Adjust liquid (not too dry if it's going with rice) and Salt to taste (if any is needed).
  6. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Rice Wine:

      Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  2. Ong Choy:

      [Water Spinach]   Legal in California but contraband in some states. Large Asian markets here in Los Angeles almost always have it. For details see our Water Spinach page.
  3. Shrimp Paste:

      Chinese black shrimp paste for authenticity but Southeast Asian pastes will work fine if that's what you have. For details see our Shrimp Sauce / Paste page.
  4. Comments:

      Authenticity: In China the amount of pork would be about half what is given here - see our Western Adoption of Asian Food page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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