回锅肉 @ Returned to wok pork
回锅肉-Returned to Wok Meat
What a strange translated name this dish has...Literally, it is already cooked pork (usually) and returned to pan to cook a second time with some other condiments, usually chinese cabbage, I had used scallions here, you can be creative by adding spring onions, green peas, sugar peas etc..
My version usually is the lazy version, I store bought belly char siu @ $13.50 (from Cold Storage roast store) if I happen to get relatively nice ones. Will cook them straight off or freeze them till I am game to cook it any days I need a quick meal for my kids who really are no longer kiddos..
Here it goes
1/2 piece belly pork char siu - Sliced it thinly
2 large stalk scallions - slice diagonally
Dried chilli (optional)
Garlic - 3 cloves (keep them whole/sliced/minced)
Oyster sauce- 1 tbsp
Sugar - 1/2 tsp
Sesame oil - 1 tsp
Water - 1 tbsp
Cooking wine - 1 tbsp (hua tiao I had used)
Method :
1. Pan fry the pork belly till a little char, i did not add oil as they will on their own after frying awhile
2.Add in the garlic and saute along with the pork slices. Add wine to a sizzle.
3. Mixed the oyster sauce, sugar and 1 tbsp of water. Set aside to be used later.
4.Scoop up the pork and return to wok later
5. Fry the scallions for a few minutes. Till a little wilted.
6. Return the pork slices to the wok and add in the mixed sauce..adding in the sesame oil last.
7. Served hot with steam rice.
What a strange translated name this dish has...Literally, it is already cooked pork (usually) and returned to pan to cook a second time with some other condiments, usually chinese cabbage, I had used scallions here, you can be creative by adding spring onions, green peas, sugar peas etc..
My version usually is the lazy version, I store bought belly char siu @ $13.50 (from Cold Storage roast store) if I happen to get relatively nice ones. Will cook them straight off or freeze them till I am game to cook it any days I need a quick meal for my kids who really are no longer kiddos..
Here it goes
1/2 piece belly pork char siu - Sliced it thinly
2 large stalk scallions - slice diagonally
Dried chilli (optional)
Garlic - 3 cloves (keep them whole/sliced/minced)
Oyster sauce- 1 tbsp
Sugar - 1/2 tsp
Sesame oil - 1 tsp
Water - 1 tbsp
Cooking wine - 1 tbsp (hua tiao I had used)
Method :
1. Pan fry the pork belly till a little char, i did not add oil as they will on their own after frying awhile
2.Add in the garlic and saute along with the pork slices. Add wine to a sizzle.
3. Mixed the oyster sauce, sugar and 1 tbsp of water. Set aside to be used later.
4.Scoop up the pork and return to wok later
5. Fry the scallions for a few minutes. Till a little wilted.
6. Return the pork slices to the wok and add in the mixed sauce..adding in the sesame oil last.
7. Served hot with steam rice.
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