Szechuan Shredded Pork (or Beef)
Cooking Time: 25 minutes
Calories per serving: 442
Protein per serving: 21.9
Ingredients
- 6 ounces sirloin, flank steak, or pork roast
- 1/2 carrot
- 1 stalk celery
- 1 dried hot red pepper (I use 1 or 2 fresh Thai Chili Peppers)
- 1 teaspoon minced fresh ginger
- 1 clove garlic (I use 2-3 plump cloves)
- 2 teaspoons soy sauce + 2 more tablespoons soy sauce (to be added at separate times)
- 2 teaspoons sherry
- 3 tablespoons vegetable oil (I use canola oil) + 2 more tablespoons oil (to be added at separate times)
- 1/2 teaspoon sugar
- black sesame seeds for garnish (optional)
Directions
1. Slice the meat into 1/8-inch pieces, then cut into 2-inch-long strips. Cut carrot and celery into 2-inch-long strips. Remove seeds from the red pepper and crush into small pieces.
2. Crush the garlic clove with a knife. In a bowl, place the beef shreds and mix with the 2 teaspoons each of soy sauce and sherry. Let stand for 10 minutes.
3. Heat 3 tablespoons oil in wok. When it is very hot, add the carrot and celery. Stir-fry quickly for 2 minutes and remove to a plate.
4. In the same wok, heat 2 tablespoons oil, and add garlic and ginger. Cook until their color turns light brown.
5. Add crushed peppers and meat. Stir fry until shreds of meat are separated and color changed, about 4-5 minutes.
6. When the meat is dry and no liquid remains, add cooked celery and carrot. Mix and stir-fry for 1 minute. Add 1/2 teaspoon sugar and 2 tablespoons soy sauce. Mix thoroughly and remove from the heat.
Source: “Chinese Cooking for Two” by Nancy Chih Ma, available on Amazon.com
Photos: Me and my camera
Comments
Muy delicioso! Not sure if I used that correctly.