A Dredged Dish
Another Taste of Beijing
A very quick dish. In this typical Beijing style of preparation, the Meat is dredged in a flavored dry marinade, then briefly fried, Vegetables are added, and the final product is braised with Water or very light Stock.
Pork with Cucumbers
Zhu Rou Chao Huang Gua
½ pound boneless Pork, such as Loin or Pork Chops
1 tablespoon Cornstarch
2 tablespoons Soy Sauce
1 tablespoon Shao Xing Jiu Chinese Wine or Dry Sherry
1 tablespoon fresh Ginger
1 tablespoon Oil
½ cup Water
3 small Cucumbers
Slice the Pork in thin slice. You may further slice it in julienne if desired. Mix with the Soy Sauce, Shao Xing Chinese Wine and Cornstarch and set aside while preparing the other ingredients.
Slice the Ginger into fine julienne.
Peel the Cucumbers, cut in quarters, and then dice into sections an inch long and set aside.
When ready to coo, heat the wok until hot, then add the Oil. Put in the dredged Meat and fry on one side for about 30 seconds, then turn the Meat and fry on the other side another thirty seconds.
Add half a cup of Water and the Cucumber pieces, cover and lower the fire to very low. Cook covered for 4 minutes and serve immediately.