Ingredients:
- 1 piece pork shoulder or boneless pork chop, about 1 lb (500 g);
- 3 tablespoons dry shrimps;
- 1/2 cup pickled turnip, cut to small cubes;
- 1 tablespoon minced ginger;
- 1/2 lb (250 g) string beans;
- 1/2 cup all purpose flour;
3/4 cup (180 ml) vegetable oil for deep fry string beans;
1/2 tablespoon vegetable oil for cooking the pork.
For marinate
- 1 teaspoon minced ginger;
- 1/4 teaspoon cornstarch;
- 1 teaspoon liquid aminos/soy sauce;
- 1 teaspoons dark soy;
- 1/2 teaspoon vegetable oil.
For thickening sauce
- 1/2 teaspoon cornstarch;
- 1/4 teaspoon sugar;
- 1/4 cup (60 mi) water;
- 1 teaspoon liquid aminos/soy sauce;
- 1 teaspoon dark soy.
Recipe:
Serving for 4 as appetizer
- Clean pork and pat dry, mince;
- Add minced ginger and marinate, mix well;
- Set aside to marinate;
- Soak dry shrimps for 10 - 15 minutes;
- Drain and chop to small pieces;
- Do the same with pickled vegetable;
- Put dry shrimps and pickled vegetable in a wok/sauté pan, no oil, over medium heat to dry;
- Take them out and set aside;
- Add 1/2 tablespoon vegetable oil over medium high heat;
- Place minced pork in and don’t move to give it a chance to brown;
- Flip it to brown before break apart;
- Give it an chance to cook;
- Make sure there is no pink in the pork;
- Mix dry shrimps and pickled vegetable back in;
- Add well-mixed thickening sauce in the middle;
- Turn off heat when it comes back to a boil and thickens;
- Lightly cover string beans with flour;
- Heat up vegetable oil in a sauce pan;
- Deep fry string beans when oil gets hot for one minute;
- Take them out, put on the bottom of a plate;
- Scope minced pork on top;
- Serve hot.