This dish was the result of yesterday’s save the bits and pieces of vegetables in the fridge operation. It is also proof that a stir fried dish consisting of meat and vegetables doesn’t always have to start with raw meat. I had a piece of boiled pork belly in the fridge that was meant to go with a sauce and into Alex’s lunch box yesterday but she didn’t feel well and stayed home (I bet it was the terrible heat and humidity the other day). Had I gone on with my original plan, there wouldn’t have been enough for the three of us — Alex, Speedy and me. Adding vegetables was the best way to go.
The great thing about using pre-cooked meat in a stir fry is how it cuts cooking time by more than half. And if the meat has been well-chilled, slicing is a breeze. Including preparation time, I cooked this dish in less than 15 minutes.
As a guide, you might want to read my post on stir frying basics before proceeding to the recipe.
- about 250 g. of cooked pork (belly, shoulder or rump)
2 tbsps. of sweet soy sauce
a bunch of pechay (see previous entry about Chinese cabbages)
about 3/4 c. of chicharo (snow peas)
about 100 g. of baby asparagus
2 tbsps. of vegetable cooking oil
4 tbsps. of light soy sauce
4 tbsps. of mirin
4 tbsps. of sake
juice from 1/3 lemon
- Slice the pork thinly, thinner than a quarter of an inch if you can, and toss with the sweet soy sauce.
Prepare all the vegetables before you start stir frying. Halve and slice the onion, trim the peas, thinly slice the carrot and cut the asparagus into thirds.
Cut off the root ends of the pechay and blanch the stem and leaves in lightly salted boiling water for about three minutes. Drain well. Arrange the pechay around the serving platter in which you intend to serve the stir fried dish.
Heat the cooking oil until it starts to smoke. Stir fry the pork, with all the sweet soy sauce, just until the sweet soy sauce starts to caramelize and the edges of the pork start to turn dark brown.
Start adding the vegetables “? the ones that take longest to cook go in first. In this case, the carrot slices and peas. Stir fry for about 30 seconds. Add the sliced onion and cut asparagus. Pour in the sake, mirin, light soy sauce and lemon juice. Stir fry for another 30 seconds.
Tip the wok onto the serving plate and let the pork, vegetables and sauce slide in, letting them fall as they will. Sprinkle with freshly ground black pepper.
Serve at once.
Cooking time (duration): 30 minutes
Number of servings (yield): 3