The city has been enveloped by fog for several days, and then fog turned into rain showers and today its snowy here in Beijing. No wonder I’m down with a nasty cold. I thank the Chinese gods for the blessed stir-fry vegetable recipes that have already proven to be dependable during busy days… and most especially today.
1/4 kilo lean pork, sliced into thin strips
bunches of petchay (or pe-tsai, a type of Chinese cabbage)
4 tbsps of crushed garlic
1 large onion, sliced
1 large tomato, chopped
1/4 cup soy sauce
1 tbsp corn starch
salt & pepper
Marinate the pork with about 5 tbsp of soy sauce while you are preparing all the other ingredients.
In a bowl, mix salt, pepper, cornstarch and the remaining soy sauce with half a cup of water. Mix well and set aside.
Heat a tbsp or 2 of oil in a wok over moderate heat. Add the garlic and cook until golden brown and aromatic. Set aside a tablespoonful of fried garlic. Add the tomatoes to the wok and cook until crushed. Add in petchay and onions and stir-fry for a minute or two until cooked al-dente. Remove from the wok and set aside.
Add about 2-3 tbsps of oil to wok. Throw in the pork strips and stir-fry over high heat for about 5 minutes. Scoop out more than half of the cooked pork and set aside. Add the cooked vegetables and reserved marinade mixture to the wok and mix thoroughly with the remaining pork strips. Stir-fry for a minute or until the sauce thickens. Transfer to a serving platter and top it with the pork strips and fried garlic. Serve immediately.