A Taste of Beijing
Pork Meets Water Chestnuts Meet Black Mushrooms
This simple Beijing style dish balances the slightly warm nature of Pork with the cool nature of several vegetables for a nicely balanced, healthy dish. The contrast of textures is a special feature of this dish.
Sauteed Sliced Pork
Chao Rou Pien
½ pound boneless Pork like Pork Loin or Pork Chop
1 cup Onions
6 Black Chinese Mushrooms
1 cup Celery
1 Green Pepper
½ pound Bean Sprouts
4 tablespoons Soy Sauce
½ can Water Chestnuts, about 300 – 350 grams
1 tablespoon fresh Ginger
2 tablespoons Oil
½ cup Water
2 tablespoons cornstarch
2 more tablespoons Water
Soak the Mushrooms in warm water and set aside — they should soak at lest half an hour. Three or four hours would be better.
Cut the Onion in coarse dice and set aside. Slice the Mushrooms in strips and set aside. Cut the Celery in sections about an inch long. Slice open the Green Pepper, remove the seeds and membranes inside and slice coarse and set aside. Wash the Bean Sprouts and pick out any discolored parts and set aside to drain fully before cooking. Slice the Ginger finely and set aside Drain and slice the Water Chestnuts and set aside.
When ready to cook, heat the wok until it is hot, then put in the Oil. When the Oil is hot, fry the Pork, first putting it in the hot wok, and letting it sand about a minute. Then turn the meat and let it fry another minute on the other side.
Next add the Onions and Mushrooms and stir-fry about thirty seconds.
Add the Celery and Green Peppers and cook another half minute.
Finally put in the Bean Spouts, the Water Chestnuts and Ginger and half a cup of water.
Then put in 2 tablespoons Cornstarch dispersed in 2 tablespoons m ore of Water. Stir to mix thoroughly. Cover and lower the fire. Braise for 4 minutes, then serve immediately.