Stir fried vegetable with pork slices is very popular dish in Chinese cuisine. However, most of the times, I was just too lazy to get a chunk of frozen meat out of the freezer, thaw it and cut it cold. I came up with this recipe to stir fry the pork slices ahead of time, just place this ready to use dish in the fridge, and use the portion you like for quick stir fry dishes whenever you get home and prepare your dinner menu.
You can also use it as the topping for lots of noodle soups, for example, in this 10 minutes mung bean noodle soup. And the tasty flavors make it a perfect filling for steamed buns, more fun recipes are coming, stay tuned!
Ingredients
- 1.5 lb. Pork butt roast
- 3 tablespoon soy sauce
- 2 tablespoon sugar
- A few slices of ginger
- 1 green onion (why buy from store? grow your own green onion)
Cooking Time: 30 minutes
Servings: 4
Cooking Steps
1. Get 1.5 lb. Pork butt roast, ideally with mixed lean and fat meat. Cut into 1 or 2 inch long, 1/4 inch thick slices.
2. Add the pork slices to a non sticky wok, use medium heat to pan fry the slices. To save time, you can continuously add the slices to the wok while cutting the meat.
3. Stir fry the slices a few times during this process to avoid burning the meat. This takes about 25 to 30 minutes to make slices light golden brown.
Tip: There is no need to use any oil for this process, the fat will come out of the meat and fry the meat. Also you can discard some portion of the oil after this step to have less greasy dish.
4. Push the meat slices to one side of the. Add a few slices of ginger, 1 fine chopped green onion to the oil part, stir fry the ginger and onion for 1 minute or so to let the aroma come out.
5. Add 3 tablespoon soy sauce, 2 tablespoon sugar, stir fry all ingredients for 2 minutes or so to blend all flavors together.
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