Pork Mushrooms and Pepppers

 

1 1/2 lb. pork loin, cut cross grain in bite sized pieces

1 pound red peppers, inner ribs and stem removed, cut into bite sized pieces

1 green bell pepper, inner ribs and stem removed, cut into bite sized pieces

1 can water chestnuts, drained, sliced

1 large sweet onion, cut in bite size sections

2 large carrots, sliced diagonally, thinly

1 pound Cremini mushrooms, sliced evenly because then, cooking is even

4 green parts of scallion, cut into sections diagonally 3/4 inch long  

2 baby bok-choy, cut down middle, ends trimmed

1/2 cup + 2 tbsp of Chinese Shaoxing wine

1 tbsp marin

1 teaspoon black vinegar to brighten the flavors

2 tbsp hoisin sauce

1 tbsp oyster sauce

2 tbsp +  1 tbsp of  dark soy sauce

1 tbsp + 1 tbsp of  cornstarch

1 1/2 tbsp water

1 teaspoon of white sugar

2 pinches of salt

5 clove of garlic, smashed then chopped

1 thumb of fresh ginger, smashed then chopped

peanut oil as required

 

 

In a small bowl, add 1 Tbsp cornstarch. Add 1 1/2 tbsp water slow turn to comine a slurry to thicken the sauce. Set aside.

 

In a 1 cup measuring cup, add 1/2   Shaoxing wine,  add hoisin sauce, marin, black vinegar, oyster sauce, soy. This will be the sauce. Set aside.

In a teflon pan, add enough sugar and salt to coat bottom of pan. Heat the pan, when hot, add the sliced mushroom. Cook on high with a little oil. Turn the mushrooms until they sweat out, and caramilize. Pour in a large bowl, when fully cooked.

In a medium bowl, add loin pork, cut to bite size, across the grain of the meat. The loin maybe pounded to tenderize. Add a tablespoon of cornstarch. Stir the pork to coat all pieces. Add 2 tbsp of Chinese Shaoxing wine and 1 tbsp of dark soy sauce, marinate at least 30 minutes, can longer.

Cut up all vegetables, scallions, peppers, onion, water chestnuts, carrots, and the bok-choy. Sequester scallions and carrots seperately. Carrots will cooked first. Scallion, as garnish hence, not cooked. Put all the vegetables in a medium bowl sufficiently large bowl that will hold all the vegetables

After the mushrooms are cooked, then heat the fry pan until hot again. Add 1 tablespoon of oil, and heat the oil over high heat, cook the meat, allow bottom of pieces to brown. then turn over, and brown other side. When done and golden brown, turn out into the bowl with the mushrooms.

Time to fire up the wok over hottest burner. Idealy, 34,000+ BTUs

 

When the empty wok starts to smoke, add two tablespoons of oil. Coat the inside walls of the wok. When the oil is hot, add the ginger and garlic, when these are golden brown, spoon them from wok into large bowl that contains the meat & mushrooms.

 

Add the carrots and wok stir fry them for two minutes turning often as these cook. Now dump the medium bowl of vegetables and water chestnuts  into the wok and stir fry for three more minutes. Add the measuring cup with sauce, the contents of big bowl, stir fry a minute more. Add slurry of cornstarch to thicken. Turn contents of wok over with the wok-spoon several times. When thickened, turn off heat. 

Garnish with diagonally cut scallions.

Serve over white jasmine steamed rice.