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Ingredients:
Serves 4
150g lean pork, cut into
long thin shreds
1 packet
Szechuan pickle
(Note 1)
3 slices of ginger, cut into fine shreds
2 tbsp chopped garlic
Oil for stir-frying
1/2 cup water
Seasoning:
1.5 tsp Shaoxing cooking wine
1 tsp sugar (Note 2)
1 tsp light soy sauce (Note 2)
Marinade:
2 tsp cornstarch
1 tbsp light soy sauce
Dash of pepper
Method:
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Marinade
shredded pork with marinating ingredients for overnight in the
refrigerator (for better taste), or at least for 1 hour at room
temperature.
-
Remove
Szechuan pickle from its packet in to a bowl. Soak for 15 minutes. Wash
and drain well. Set aside.
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Heat oil
in a wok/pan until smoking stage. Add ginger and garlic, fry till
fragrant.
-
Add
marinated pork and fry for just a while until the outer part of pork is
cooked.
-
Add wine
from the sides of the wok and let the wine flows down to the dish. Heat
of the wok will evaporate the wine to create nice aroma.
-
Add in
pickle now and continue to fry until pork is 50-60% cooked. Pour in
water. Lower the fire, cover with lid and let it simmer for about 1
minute. Add more water if required. Stir once in a short while.
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Season
with sugar and soy sauce (Note 2). Dish out and serve
with white rice.
Notes:
-
I stick to
this brand of Szechuan pickle as it is the least salty, need very
little pre-treatment prior to cooking. Anyhow, it is suggested to still
give it a quick soak to get rid of more of its saltiness.
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The amount
of sugar and light soy sauce is very much dependent on the type/brand of
Szechuan pickle you are using. Please adjust these two ingredients
accordingly.
-
Left over
of this dish can be used to top noodles for a quick Sunday brunch or
supper.
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