Dish of Pork with Sichuan Vegetable
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Pork with Sichuan Vegetable


China - Sichuan   -   Ja Choi Yook Si
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
1 hr
Prep		 This simple stir fry is distinctivelty flavored by the salty tartness of salt pickled Sichuan Preserved Vegetable. All togther quite satisfying.

1
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1
1
1/2
1/2
1
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3
1/4
5
6
4
1
2
1/4
#
---
T
T
t
t
T
---

in
oz
oz
oz
T
T
c
Pork, lean
-- Marinade
Soy Sauce
Rice Wine (1)
Sugar
Sesame Oil, dark
Cornstarch
-------------
Red Chili (2)
Ginger Root
Leek (3)
Bell Pepper, red
Szechuan veg (4)
Oil
Oil (more)
Stock
Prep   -   (40 min)
  1. Slice PORK thin with the grain, and cut slices into very narrow strips, again with the grain so they hold together well.
  2. Mix all Marinade items and massage into Pork. Let stand for at least 30 minutes, turning now and then.
  3. Cut CHILIS in half lengthwise, core, and cut into very fine strips. Slice GINGER very thin and cut slices into fine threads. Mix.
  4. Trim LEEK to white, yellow and light green. Split down to the root end, spread leaves and rinse out any mud. Slice crosswise into very narrow shreds. Cut BELL PEPPER into strips about 1/4 inch wide. Mix.
  5. Slice Sichuan Veg. into strips similar to the pork (if not already shreded from can or package). Rinse lightly to reduce saltiness - but not too much.
RUN   -   (10 min)
  1. In a wok or spacious sauté pan heat 1 T Oil and fry Chili mix over fairly high heat, stirring for about 40 seconds until aromatic. Stir in the Leek mix and continue to fry stirring for about 1-1/2 minutes. The Bell Pepper should remain quite crisp. Scoop out and set aside.
  2. Wipe out the wok or pan so there are no bits to burn.
  3. In the same pan, heat 2 T oil over very high heat and stir in the Pork and Sichuan Veg. Fry stirring until Pork has completely lost its raw color and any exude liquid has evaporated, then stir Vegetable mix back in along with Stock. Stir over high heat until back up to a strong simmer.
  4. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Rice Wine:   Use a good drinkable Rice Wine, not that horrid "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  2. Red Chili:

      Around here we all use Red Fresno peppers, but Holland Red or similar medium hot chilis will work. For details see our Thai Chilis page.

  3. Leek

    Weight given is for a leek as purchased. It will weigh less when the dark green parts are trimmed off. Chinese leeks are long and slender, but taste similar.

  4. Sichuan Vegetable:

      [Zha cai]   This is the swolen stem of a mutant mustard plant, salt pickled with chili and pressed. It is commonly available canned, both as chunks and as shreds, and increasingly in plastic vacuum packs. Here in Los Angeles it can also be purchased fresh from tubs in some Asian markets. For details see our Sichuan Vegetable page. Today Sichuan is no longer spelled "Szechuan", but the cans still use the old spelling.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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