Pork | vegetology

Serves 2

|recipe copyright of: Vegetology|

1/3 lbs pork loin

Marinate:

1 Tbs soy sauce

1/2 Tbs Shaoxing cooking wine (绍酒）

1/2 Tbs tapioca starch

few cracks black pepper

1 Tbs water

1/2 tsp sugar

Allow the pork to marinate for 1 hour. In the meantime, prepare your other ingredients & your sauce.

Prepare:

2 cloves garlic, minced

1 red pepper, diced into large chunks

4-5 mushrooms, sliced

1 carrot, sliced

1/4 fresh sweet onion, sliced

1/2-1" knob ginger, minced

2 green onions, chopped

Sauce: (combine in a small bowl and set aside)

1 Tbs oyster sauce

1 Tbs soy sauce

1/2 Tbs tapioca starch

2-3 Tbs water

Heat olive oil in a large pan over medium-high heat. Add 1/2 the garlic and 1/2 the ginger to the pan, waiting for the aroma before adding other ingredients. Add the pork and its marinate to the pan. Because we will saute the pork two times, during this first period of cooking only cook thru halfway. Leave some red visible, or it will will become too dry when it is cooked later a second time. Remove from pan and set aside.

Heat the pan with oil again and the remaining amount of garlic, and ginger. Add the onions, carrots, and red pepper to the pan, cooking for a couple of minutes before adding the mushrooms. Once the carrots soften, add the mushrooms to the pan, stirring occasionally. Add the pork back into the pan. Use the "sauce" that was prepared earlier and pour over all ingredients in the pan. Allow to heat and thicken. Cook for a couple more minutes, stirring occasionally. Top with green onions, and serve.

{Choy Pork}e.

|recipe copyright of: Vegetology|

Serves 2.

1+1/4 lb. pork loin

2 Tbs. soy sauce

1 Tbs. Shaoxing wine (perhaps a little more)

1 Tbs. cornstarch

1 Tbs. oyster sauce black pepper

1/4 tsp sea salt

a little water

2 stalks of gai lan (芥兰), chopped (stalk only, not leaves)

1 stalk celery, chopped

1 green onion, sliced large

1/2 cup enoki, separated & washed

1 bunch choy sum (菜心) , chopped

1 garlic clove, slivered large

1/4 yellow onion, sliced large

1/4 in" largely sliced ginger

olive oil for cooking

Begin by slicing pork thin, and marinating in soy sauce, oyster sauce, and Shaoxing wine. Add the corn starch, black pepper, a little sea salt, and 1 Tbs. of water. Combine and allow to marinate a minimum of thirty minutes.

After the pork has marinated, heat a skillet on the stove, add oil and garlic, as well as the ginger to the pan. Toss in the sliced onions and cook until tender but not translucent in color. Remove from pan. Heat skillet with oil and add the gai lan and celery. Add a few tablespoons of water when the pan becomes dry from cooking. season lightly with sea salt. after cooking for 2-4 minutes, remove from pan and set aside. Rinse the pan and dry thoroughly. Heat the skillet back on the stove, add oil, and toss in the marinated pork. Stir constantly, for 6-7 minutes or until the pork is cooked 99%. Add in the onion mixture, as well as the gai lan and celery. combine and cook for 3 minutes. add the enoki in the last minute, and top with the green onion. Remove from stove after mixed evenly. Serve with rice or noodles.

{Sweet Pork Ginger Stirfry}

{Chinese Dark Soy Sauce Ribs} .

|recipe copyright of: Vegetology|

1/3 kg ribs (3/4 lb)

2 Tbs. Lee Kum Kee black bean garlic sauce

1 Tbs. light soy sauce

1/2 Tbs. dark soy sauce

1/2 Tbs. white sugar

1 Tbs. potato starch/ or tapioca starch

1-2 Tbs. water

1 clove of garlic, minced

1-2 stalks of celery, chopped

1/4-1/2 cup onion, sliced large

1 carrot, chopped

extra potato starch

water

Heat oil in a wok on the stove. (or a skillet can accompany just fine). Cook the ribs until they become browned on the outside (they will be cooked for another 30 minutes post-marinating, so they can be raw on the inside). Remove from pan, and set aside in a separate bowl to top with marinate.

In a medium sized bowl, add the black bean sauce, and soy sauces to the ribs. Then add the white sugar and mix. Add the potato starch, and add a little water. Combine, and mix in the garlic. As the sauce will naturally sit at the bottom of the bowl, use a spoon to drizzle the sauce over the ribs multiple times. For better marinating, transfer the ribs (using tongs works well), to a quart size Ziploc bag, and pour the liquid marinate over the ribs. Seal the bag, and use your hands on the outside of the bag to mix the sauce and ribs, tipping the bag back and forth, and such. Allow to marinate in the refrigerator for 1-6 hours (the longer, the better. mine were marinated for 3-4 hours, and the tenderness and flavor is incredible!).

After refrigerating and marinating for a number of hours, heat a skillet on the stove and add the ribs. When pan becomes dry, add enough water to reach the rim of the ribs (should only be around 1"). Allow to boil for a few minutes. Add the carrots, onion, and celery. Turn down heat to low-medium (depending on your stove, you want the water to continue to stay at a constant light boil. the simmer on my stove is slightly broken, so medium is what keeps it at a normal simmer). Simmer for 30 minutes. (halfway, mix 1/2 cup of water with 1 Tbs of potato starch, and stir. Add the mixture to the pan, so that the sauce will thicken. If sauce does not thicken, add more water mixed with potato starch (do not apply the potato starch directly to the ribs!) Once cooked through, serve ribs and veggies over steaming rice.

{Cantonese Sweet Corn Pork Stirfry}

|recipe copyright of: Vegetology|

(Serves 2)

3/4 lb. pork loin (.35 kg)

1/2-3/4 cup sweet corn

1 cup bean sprouts

1/2 green bell pepper, chopped

1/2 cup sweet yellow onion, sliced large

1 garlic clove, sliced

1 full tsp. minced ginger

Pork marinate:

1 tsp. cornstarch

1+3/4 tsp. soy sauce

3/4 tsp. Shaoxing wine

1 tsp. oyster sauce

1/8 tsp. sesame oil

1/8 tsp. pepper

Sauce #1:

1.5 Tbs. chicken broth

3/4 tsp. dark soy sauce

1/2 tsp. soy sauce

1/2 tsp. oyster sauce

Sauce #2:

1 Tbs. chicken broth

1/2 tsp. sesame oil

1/4 tsp. corn starch

Heat a skillet pan on the stove. When warm, add oil (enough to coat the pan). add the garlic, ginger, and onions. allow the aroma to linger, and the onions to cook, but not become translucent. Remove from pan and set aside. Add oil to the pan, and add the pork. Cook for 5-6 minutes, or until the pork looks cooked through (it will be twice cooked, so it's not critical to cook it completely, but it should be cooked 90% during this time). Remove from pan and set aside. Add oil to the pan again, and toss in the bell peppers. Allow to cook 2-3 minutes alone, adding a little water if pan becomes dry, and allowing the water to boil the peppers. add the corn, and cook an additional 2 minutes. Add the pork back into the pan. Cook 1 minute. Add sauce #1 and then #2. Combine, and mix. Continue mixing and allowing the pork to cook. After a few minutes, add the bean sprouts and cook an additional minute or two, or until the sprouts barely begin to wilt. (don't over cook the sprouts!). Continue stirring the dish. When the meat appears completely cooked, remove from the pan and serve over steaming white rice.

{Oyster Pork & Gai Lan Stirfry}

|recipe copyright of: Vegetology|

(Serves 2)

1/2 lb. pork loin (.55 kg); sliced thin

1 large carrot, chopped

1/2 cup bean sprouts, washed

2 stalks gai lan 芥兰, cut into thirds

handful of cilantro, chopped

1/4-1/2 cup largely sliced onion

3/4 cup edamame, out of pods

oil for cooking

1 Tbs. oyster sauce

1 Tbs. soy sauce

a little salt

a little water

chicken bouillon powder

Prepare pork marinate:

1 Tbs. soy sauce

1 Tbs. oyster sauce

1/2 Tbs. oil

dash of salt

1/4 tsp. chicken bouillon powder

Prepare your veggies, and wash your meat. Then marinate pork for at least 30 minutes.

Heat a skillet pan on the stove, and coat with oil. Add the onions long enough so their aroma lingers, and remove, setting aside for later. Coat the pan with oil again, and add the pork. Fry for 2 minutes (as this will be twice cooked, it's okay if it's not completely done the first time). Continue cooking the meat, and after it turns 95% cooked, remove from heat and pour into a bowl to set aside (make sure you don't get rid of the juices, it will help create a sauce later). Rinse the pan and dry it thoroughly. Coat it with oil again, add the carrots, and edamame. Saute for 1 minute. Add water, enough to bring to boil. Add in the gai lan. Boil for only 1 minute, and stir constantly so the water begins to evaporate. Add a little salt to the vegetables. Drain most of the water, leaving only 1/4 cup. Add the pork back in (with it's liquids), and the onions. Saute for 1 minute. Add the bean sprouts, mix for 30 seconds, and top with cilantro. Cook just long enough to mix in the cilantro for 30 seconds. Remove from stove, and serve over steaming rice.