Ingredients (for 4):- Mustard tuber - 1
- Pork - 250 g
- Water - 3 tbsp
- Oil - 2 tbsp
- Garlic - 2 cloves
- Chinese yellow wine - 2 tsp
- Red chili - 1
- Sesame oil - 1 tsp
- Spring onion - 1 sprig
- Soy sauce - 2 tsp
- Salt - dashes
- Sugar - dashes
- White pepper powder - 1/8 tsp
- Corn starch - 2 tsp
- Chinese yellow wine - 1 tsp
- Sesame oil - 1 tsp
- Oil - 1 tbsp
Procedures:
1. Remove the tender of the pork, then cut into thin slices of about 1/2 cm thick. Shred the pork further into strips of 1/2 cm.
2. Mix the pork with water, first adding 1 tbsp and mix until the pork fully absorbed the water, before adding the second tablespoon. Then repeat for the third. Rest for 15 minutes.
3. Marinate the pork with soy sauce, salt, sugar, white pepper powder, corn starch and Chinese yellow wine. Mix well. Then add sesame oil and oil.
4. Wash the mustard tuber, then cut into slices of about 0.4 cm thick. Soak in water for one hour to reduce the saltiness. Then cut into strips of 0.4 cm.
5. Cut the garlic, red chili and spring onion into thin strips.
6. Heat the wok with oil, then add the garlic and stir-fry for a short while.
7. Add the shredded pork, stir well so they do not stick together. Cook until nearly done then remove.
8. Add the mustard tuber to the wok to cook until dry.
9. Add the pork back and continue to stir-fry until well-done.
10. Add Chinese yellow wine, red chili and then spring onion. Finish with sesame oil before serving.
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