INGREDIENTS
Pork
-500g Pork Loin (or any other lean cut of pork)
-1 tbsp Corn Flour (aka Corn Starch)
-1 tsp White Sugar
-1/2 tsp Bi-Carb Soda (aka Baking Soda)
-1 pinch Chinese 5-Spice Powder
-2 tbsp Soy Sauce
-1 tbsp Shaoxing Cooking Wine
Vegetables
-3-4 leaves Green Cabbage
Aromatics
-4 cloves Garlic
-1/2 tbsp Salted Black Beans
Sauce
-1 tbsp Corn Flour (aka Corn Starch)
-2 tsp White Sugar
-1 tsp Chicken Stock Powder
-1/2 tsp White Pepper
-2 tbsp Soy Sauce
-1 tbsp Shaoxing Cooking Wine
-1 tbsp Oyster Sauce
-1 tsp Dark Soy Sauce
-1/2 cup Water
Finish
-1 tsp Sesame Oil
Rice
-2 cups Jasmine Rice
-2 1/4 cups Water
-Pinch of salt (optional)
METHODS
Step 1: Marinate the pork
Thinly slice pork against the direction of the muscle fibres
Add to a bowl with the marinade ingredients
Mix well until no longer watery (~1 minute)
Put in the fridge until ready for cooking
Step 2: Prepare the cabbage
Cut the cabbage into roughly similar sized pieces to the pork
Add to a bowl and set aside
Step 3: Prepare the aromatics
Smash garlic with the side of your knife, roughly chop, and add to a bowl
Briefly rinse salted black beans and add the bowl with the garlic
Mash beans with a spoon and set aromatics aside until ready for cooking
Step 4: Make the sauce
Add all sauce ingredients to a bowl & mix to combine
Set aside until ready for cooking
Step 5: Cooking
Heat a (carbon steel) wok on maximum until it starts smoking
Add 1/2 tbsp of any neutral flavoured, high-heat cooking oil (such as vegetable, canola, sunflower etc.) to the wok
Stir fry cabbage for ~ 1 minute and remove from the wok
Re-heat the wok until smoking hot & add another 1 tbsp of oil
Stir fry pork for ~2-3 minutes or until nicely seared
Add aromatics to the pork & stir fry until fragrant (~30 seconds or so)
Add sauce & cook until it thickens (add an additional 1/4 - 1/2 cup of water if you want more sauce)
Turn the heat off and add cooked cabbage back to the wok
Add 1 tsp of sesame oil and stir to combine
Step 5: Make rice
Rinse rice 3-4x & add to a pot with 2 1/4 cups water
Bring to a boil over high heat (lid off)
Cover with a lid, turn heat to the lowest setting, and cook for 12 minutes
Leave the lid on, turn the heat off, and let sit for another 10 minutes
Step 6: Add to containers
Evenly distribute rice & stir-fry between 4 containers
Let cool and store in the fridge for up to 1 week
Microwave to serve & enjoy!
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 580
Protein - 35g
Carbohydrate - 86g
Fat - 12g
EQUIPMENT USED
36cm Carbon Steel Wok - https://amzn.to/3T6TN7M
21cm Gyuto Knife - https://amzn.to/3RjVbT3
16cm Saucepan - https://amzn.to/3TlcbJU
21cm Rice Spatula - https://amzn.to/4aLDfIM