Pork cooked in Chinese style in a wok pan has a special aroma and juicy structure with a crispy crust. Fast frying is ensured by the special shape of the pan
INGREDIENTS:
pork 300 g
soy sauce 50 ml
champignons 5-6 pcs.
carrots 2 pcs.
Bulgarian pepper 1 pc.
onion 1 head
vegetable oil 2-3 tbsp.
starch 1/2 tsp
lemon juice
COOKING:
1 Prepare the sauce. To do this, mix soy sauce with a teaspoon of rice vinegar, for lack of which you can use lemon juice. Stir half a teaspoon of potato starch into the mixture. Cut the pork into cubes, vegetables of the same size pieces.
2 Fry meat in hot oil. In order for the meat not to let the juice out, it must be put in a pan in small portions and fried until a golden crust forms. Cutting into thin sticks makes it possible for the meat to be thoroughly fried and not raw in such a short period of stay in the pan at a high temperature.
3After all the meat is ready, it is the turn of vegetables, fry them in portions and transfer them to a container for pork. It is advisable not to overcook vegetables, they should be crispy and juicy. Unlike our traditional cuisine, Chinese cuisine does not involve long stewing and frying, and the readiness of dishes is achieved by high temperatures, fine cutting and a special composition of the sauce.
4 When frying, add crushed garlic and chopped herbs to the last portion of vegetables, quickly pour all the previously cooked vegetables along with the meat, pour in soy sauce and mix. Transfer the Stir-fry pork in soy sauce to a ceramic dish and serve hot. Ideally, such a dish is served on a cast-iron pan under a lid, and placed in front of the eater on a wooden board. After opening the lid, the temperature of the meat is 50-60 degrees.