Stir Fry Meat
My favorite dish. In a real Big Chinese restaurant (in Beijing, at least), their place is only around half a page in a book with pages of menu. I didn't believe it the first time I came to Beijing. But husband said, if you want it, you can just order it orally, they just don't bother to print it in the menu book. I guess it's too "common" or "simple" for experienced chefs here.
One can still find stir fry meat in a prominent display in
fast food restaurants. But... hmmm... try a good BIG restaurant in Beijing. The chef is really good, and they have hundred types of sophisticated food which some I even doubt can be made home made. BIG means really big sometimes a big building with many floor is owned by one restaurant. The menu is as thick as a textbook, pages and pages.
Kung Pau chicken, General Tso, beef with pepper etc are all really regarded simply as stir fry meat here. But with chicken/beef/pork with hot pepper, green pepper, etc.
Regardless... I still love stir fry meat. Hence this special page dedicated to it...
To stir fry meat, use a tender type of meat. For example sirloin, chicken breast or chicken drumstick which has more flavour. Pork butt is good too as well as cow butt. Tenderloin from pork/cow/lamb can never go wrong. There are meat tenderizer available, but I think being natural is always better.
There are variuos ways to marinate meat. The procedure is to slice meat thinly and add cornstarch, white egg (also ginger, garlic, green onion if desired) and let it sit for 20 minutes. Or one can also marinate with soy sauce, wine, and vinegar. Depending on the purpose, sometimes I omit cornstarch for those tender type of meat above. I think the meat has more flavour and easier to stir fry (not sticking on the wok) without it.
Use BIG HOT fire. I wonder how to do it with electronic stove, but if anyone has suggestions, feel free to share.
My favorite tool is my iron wok. It was only 20 yuan (as of year 2000, now is much more expensive! and hard to find a thick one) but I have used it for more than 10 years. I don't want to replace this with any hundred of dollars coated equipment. Very durable and heat resistant! To cut meat thinly (or chop/shredd vegetables, etc) I love to use my BIG knive. TIP: meat is easier to be cut thinly when it's a bit frozen.
Great recipes from meishi. My recipe follows.
Stir Fry Pork with Green Pepper
Green pepper 2, cut
Pork - I use sirloin 1/2 lb
Cornstarch 1/2 tablespoon
Vinegar 1/2 tablespoon
Soy sauce 2 tablespoon
Wine 1 tablespoon
Ginger 1 cm, slice
Green onion 1, if small 2.
.Slice pork thinly. Marinate with 1 tablespoon of soysauce, winde, vinegar, half the ginger, green onion, garlic.
. Stir fry the green pepper. Set aside, clean the pan/wok.
. Put oil in the wok, stir fry the green onion, ginger until soft. Set aside, clean the wok. Note: I use quite a lot of green onion, so better to stir fry it separately from the meat.
. Put oil in the wok, when it hot, put the pork in. Keep stirring. Cook until almost done, around 5 minutes. If the wok gets to be too dry add a bit of water
. Put the green pepper and stir fried green onion with ginger. Stir. Cook until done, about 3 more minutes. Add also the remaining of the soy sauce
. Serve, garnish with coriander.
For HOT taste:
. One can also spice it up. Fry Si Chuan Pepper and dry hot pepper (usually takes only 3 minutes). Mix with the stir fried green pepper and pork above. Be careful not to burn it.
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