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13
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1
1-1/2
1
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1
8
4
2
2
3/4
1
1/2
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oz
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T
T
T
---
#
oz
oz
cl
T
c
T
t
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Pork lean
-- Marinade
Cornstarch
Soy Sauce
Rice Wine (1)
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Ong Choy (2)
Tomato
Onion
Garlic
Oil
Stock, light
Shrimp paste (3)
Salt
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Prep - (50 min)
- Slice PORK into 1/8 inch thick strips about 1-1/2 to 2 inches
long by about 1/2 inch wide.
- Mix all Marinade items, massage into pork and let marinate
for at least 45 minutes, or at least 2 hours refrigerated.
- 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.
- 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.
- Scald TOMATOES 1 minute in boiling water, quench in cold
water, peel and cut into medium dice.
- Peel ONION and cut in half lengthwise, then slice thin
crosswise.
- Crush GARLIC and chop fine.
RUN - (30 min)
- Heat Oil very hot in a wok (you'll need the space) and sir in
Pork. Fry stirring until pork completely loses its raw color,
being careful not to burn the fond that sticks to the wok.
- Stir in Oil and fry Onion over medium high 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.
- Stir in Ong Choy Stems and Tomato, then Stock.
Simmer, stirring occasionally and scraping up fond adhering
to the pan, until Ong Choy stems are tender (about 4 minutes - the
biggest ones should remain a bit crisp).
- Scatter 1/3 of the Ong Choy Leaves over the stew and stir
in, then do the other 2/3 the same way.
- After Leaves have wilted thoroughly (about 3 minutes), stir
in Shrimp Paste and Salt. Adjust liquid if needed (not too
dry if it's going to be served with rice).
- Serve hot with plenty of steamed Jasmine rice.
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