Famous Asian Recipes Blog

This is a  quick and easy dish to cook if you have all the ingredients prepared before hand. Even the preparation of ingredients won’t take you too much trouble because I am using all very basic stuff for this delicious dish. You can use beef instead of pork if you like because the marinades and cooking method is very similar.

Ingredients

300 grams pork (tenderloin, sliced), 2 cloves garlic (crushed), 20 thin slices of young ginger,  2 stalks of spring onions (sectioned), 1 cup of water

Marinades

1 teaspoon light soy sauce, 1 teaspoon oyster sauce, ½ teaspoon sesame oil, pinch of salt and a dash of white pepper powder, 1 teaspoon of Chinese cooking wine (shaoxing wine or Huadiao), 1 teaspoon of cornstarch, 2 tablespoons of water

Seasoning

1 teaspoon of oyster sauce, 1 teaspoon of soy sauce, 1 tablespoon of Chinese cooking wine, 1 teaspoon of fermented bean paste (dou jiang), sugar, salt and white pepper powder to taste, cornstarch solution (1 tablespoon of cornstarch to 3 tablespoons of water)

Method

• Marinate pork for 30 minutes.
• Heat 4 tablespoons of cooking oil in a hot wok then stir in the marinated pork for a quick fried. Stir-fry for about 1 minute and not to over cook the sliced pork. Drain oil back to the wok and set aside pork.
• Add 1 tablespoon of cooking oil into the wok, stir in the garlic, ginger and spring onions, saute to fragrant then add fermented bean paste and stir-fry to bring out the aroma.
• Add 1 cup of water into the dish and bring to a gentle boil, add pork and let it simmer for 2 minutes then add in the seasoning. Drizzle cooking wine last to keep the aroma.
• Add cornstarch solution to thicken and shine the gravy. Stir to mix well and dish up.
• Best serve with rice.

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This is a common Cantonese recipe most family do it the same way.
Ingredeient
300g fish fillet (sliced)
10 thin slices of ginger
2 stalks spring onion (sectioned)
1 block tofu (cubed)
1 tbsp fermented bean paste
1 tsp dark soy sauce
2 tbsp cornstarch solution
sugar and salt to taste
Method
Stir fry fish slices in warm oil for 1 minute, drain and set aside. Saute ginger and spring onions to fragrant then add fermented bean paste, sugar and salt,  stir fried until aromatic.
Add 150 ml of water and bring to a gentle boil then stir in tofu and dark soy sauce and let it cook for 2 minutes. Return fish slices into the dish and stir in cornstach solution to thicken the gravy. Serve hot.
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