I remember those days a long time ago every time we were in a Chinese restaurant I always wonder how they can cook the meat so tender in such a short time whilst the vegetable remain crisp and the sauce thick and bubbly. I observed firsthand a real northern Chinese cook their veggies (of course, ate Vi our enterpreter here), tried few stir-fry recipes I found online, discovered the technique myself and now I couldn’t stop experimenting w/ different vegetables.
Here’s another easy stir-fry recipe for those like me w/ a busy sched. You may replace the pork here with beef and the cooking time is still the same as long as the meat is thinly sliced.
1/4 kilo lean pork, sliced into thin strips for stir-frying
a handful of sitsaro or peapods
4 tbsps of crushed garlic
1 large onion, sliced
1 large tomato, diced
1/4 cup soy sauce
1 tbsp corn starch
salt & pepper
Marinate the pork with about 5 tbsp of soy while you are preparing all the other ingredients.
In a bowl, mix a cup of water, a pinch of salt and a dash of pepper, cornstarch and the remaining soy sauce. Mix well and set aside.
Heat a tbsp or 2 of soybean oil over moderate heat, add the garlic and cook until golden brown. Add the onions and tomatoes and cook until the tomatoes are crushed. Add in the sitsaro and stir-fry until cooked al-dente. Remove from the wok and set aside.
Add about 2-3 tbsps of oil to wok. Add in the pork strips and stir-fry over high heat for about 3-4 minutes. Add the cooked vegetables and reserved marinade mixture. Mix thoroughly with the pork and stir-fry for a minute or until the sauce thickened. Serve immediately.