Pork and Yu Choy Stir-Fry 菜心炒肉片

🧂 Ingredients

• 500 g Yu choy

  aka choy sum
• 400 g Pork butt

  , sliced to 3mm thick
• 3 cloves Garlic

  , chopped
• 3 slices Ginger
• 1 tsp Corn starch
• 2 tsp Oyster sauce
• ½ tsp Sugar
• 90 ml Water

  6 tbsp
• 3 tbsp Oil
• 1 tsp Salt

  for soaking pork
• 20 g Water

  (5% weight of meat)
• 1 tsp Light soy sauce
• ½ tsp Sugar
• 1/8 tsp White pepper powder
• 2 tsp Corn starch
• 1 tsp Shaoxing wine
• ¼ tsp Salt
• 2 tsp Oil

Instructions

• 1 Slice pork approx. 3mm thick and place in a mixing bowl
• 2 Cover the pork with water and add 1 tsp salt. Let soak for 30 minutes This step
  helps rid the pork from any odours and excess blood still in the meat. It’ll
  result in the meat being more tender and will absorb the marinade better (here's
  how the water turns out
  [https://auntieemily.com/wp-content/uploads/2022/05/Auntie-Emilys-Kitchen-Pork-and-Yu-Choy-Stir-Fry-Step2a-scaled.jpg])
• 3 Rinse the pork with running water for 1 minute The purpose of this step is the
  same as step 2
• 4 Drain water, squeeze water out of the meat with your hands and dry with paper
  towel the drier the meat, the more marinade it can absorb
• 5 Marinate the pork with 1 tsp light soy sauce, ½ tsp sugar, 1/8 tsp white pepper
  powder, 2 tsp corn starch, 1 tsp Shaoxing wine, ¼ tsp salt and 20g water (=20ml
  or 4 tsp) I usually add water equivalent to approx. 5% of the meat. Some people
  add more but this amount will give you a soft texture without being hard to
  handle or creating a puddle of water when you fry the meat
• 6 Mix the pork with the marinade thoroughly by squeezing the pork with your hands.
  Do this for approx. 2 minutes and until you don’t see any residual water in the
  bowl
• 7 Add 1 tsp of oil and mix well. Marinate pork for 30 minutes to an hour. Just
  before frying, the other 1 tsp of oil will be added so that your pork doesn’t
  clump together when you put it in the wok
• 8 Chop garlic and prepare ginger Garlic and ginger can be sliced or chopped
• 9 Wash yu choy, trim and remove yellow flowers, if any. I used baby yu choy which
  usually doesn’t have any flowers on them, but more mature yu choy will usually
  have them. The flowers are removed because it’s a favourable location for bugs
  to nest and it also doesn’t look nice when the yellow flowers break apart and go
  all over the dish. For thick stems, you want to remove the outer skin for a more
  tender texture
• 10 Cut the yu choy to your desired size. Mine were baby ones, so I kept it whole.
  Keep the yu choy dry by letting it drain in a colander or place on a clean
  towel. The drier they are, the faster they’ll cook in the wok and the crisper
  they’ll be
• 11 Prepare slurry in a bowl with 2 tsp oyster sauce, 1 tsp corn starch, ½ tsp sugar
  and 90ml water. Mix well and set aside
• 12 Heat wok to high and let it heat up to at least 230˚C or 450˚F If the wok is not
  hot enough, the water from the pork will come out which will result in poaching
  the pork instead of stir-frying
• 13 Add an additional 1 tsp of oil to the pork and mix well. Loosen the pork
• 14 Add 2 tbsp of oil into the wok and add pork. Arrange into single layer and let
  cook for 30 seconds to 1 minute until browned
• 15 Flip over and fry for another 30 seconds until browned and remove from wok Keep
  flipping the pieces that look pink until you get a sear on both sides
• 16 Let the wok heat back up, add another 1 tbsp of oil into the wok and add ginger.
  Fry ginger until toasty
• 17 Add yu choy and stir fry for 30 seconds
• 18 Add garlic garlic is added with the vegetables to prevent them from burning and
  making the dish bitter
• 19 Stir-fry until the leaves look slightly wilted which may be approx. 2-3 minutes.
  Do not cover with lid as it may cause the vegetables to turn a dull colour
• 20 Add pork back into the wok and fry until pork is completely cooked, approx. 1-2
  minutes
• 21 Stir the slurry and pour it slowly around the wok while mixing it into the dish
  with a spatula
• 22 Stir-fry until the slurry has thickened into a sauce. Taste test and make
  adjustments if necessary
• 23 Serve

Nutrition Info