 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Click the Fu to
get
"Home" |
|
|
FULING Pickled
Vegetables and Pork |
|
|
|
|
|
|
 |
|
|
|
|
|
This is favorite dish in Sichuan China,
because of the speed with which you can make it and the way in which the
Zhacai, or pickled
vegetables/mustard, flavor the pork. Zhacai are one of the
primary crops from the Fuling
area. (Visit a growers
site!)The Wu Jiang (or Wu River) brand of these pickled
vegetables are available in most major Asian markets and grocers in
cities throughout the world. They come in small, foil packets
and in three intensities (mild, medium, and hot). Ask at the
store and we're confident you'll find them. A
couple little Fulingers we know love this dish, and their parents love it
even more! Best on rice or asian noodles, the amount below
makes enough for one side dish. (Or just enough for you to try
it to see if you want to double or triple it next
time!) |
|
|
 |
|
|
|
|
|
 |
|
|
|
|
|
 |
|
|
|
|
|
|
The measurements and descriptions below are
provided by our loyal Fuling Auntie Huang Ying. She warns that most
people in China don't use formal measurements when they cook, so you might
have to make adjustments! We've done the best we can with
amounts. You can use a wok or a frying pan to
prepare. |
|
|
|
|
|
|
|
|
|
INGREDIENTS |
|
|
|
|
|
|
|
|
|
cooking
oil
1 packet of Fuling picled vegtables (zhacai)
2 tsps soy
sauce
1 tsp cooking wine (red or white)
1 and 1/2 tsp corn
starch
1 spring onion, chopped
1/2 tsp. fresh ginger, minced
1/3
pound or 150 grams lean pork, finely sliced
dash of sugar
1 tsp.
sesame oil
|
|
|
|
|
Back to Information on Fuling |
|
|
|
|
|
|
DIRECTIONS |
|
|
|
In a bowl,
mix sliced pork with soy sauce, cooking wine, and corn starch. Set
aside.
Chop green onion, separating white part from green.
Mince ginger.
Heat cooking oil in wok or fry pan until you
can feel the heat with palm of your hand about six inches above the
pan. Put in ginger and the white part of the green onion, stirring
rapidly until you can smell them cooking. Add pork, stirring until
it is about 80% cooked.
Put in one bag of pickled vegetables
(zhacai). Stir. Add sugar and continue to stir.
When
you can smell that the pickled vegetables and pork are cooked, turn off
the heat and stir in the green portion of the spring onion and the sesame
oil. Serve on rice or noodles.
|
|
|
 |
|
|
|
|
