Chinese Broccoli and Pork /w Chiles
i am mostly listing this for the sake of record, I don't have a recipe book and we came up with this on the fly and it came out fucking amazing
Cut 1-1.5 lbs of Pork into thin strips, Sashimi style, then half those into 1 inch squares
Heat the everloving fuck out of a wok
Mix pork with
* 1 tbsp Pearl River Light Soy Sauce (best soy sauce in the universe, cheaper than kikkoman at your asian import market)
* 1-2 tbsp Sriracha
* 1 tbsp Chile oil
* Pinch salt
Drop pork in now smoking wok. Stir-fry until you get carbon and deep browning on most of the pork
Pull pork and set aside, fill wok half-way with water and set to boil
Trim wilted leaves (only! leave the non-wilted) off 1lb Chinese Broccoli. Cut stems in half lengthwise, max of about 4inch long each stem (If you prefer smaller pieces, cut stem into 1 inch lengths)
Drop chopped chinese broccoli into boiling wok water. While broccoli is boiling:
2tbsp pearl river light soy
2tbsp shao xing wine
2tbsp beef broth
1tsp-2tsp dried thai chile flakes
1tbsp sugar/corn syrup/whatever (or 3 drops of liquid splenda, since I'm on a low carb diet)
1/2 tbsp Chinese Five Spice
1 tsp Lemongrass
1 tsp Monosodium Glutamate
1 tbsp cornstarch or 1 tsp Xantham Gum
Mix ingredients in a cup (or whatever) if corn starch or xantham gum clumps a little that's fine. Pull the broccoli after it's boiled for about 2-3m and plunge into ice cold water, drain water, replace with more ice cold water
Dry off wok, pour in about 3-4 tbsp of oil
Heat oil to smoking
Toss broccoli into pan, stir fry until leaves have fully wilted and stems are somewhat tender (but not mushy, you want them to be like asparagus)
Add meat back to wok and liquid after broccoli is done
Stir fry together until liquid is reduced and coats the meat and broccoli
Serve on it's own or over rice