This recipe uses the cooking technique of velveting, which creates a mouth water texture of the meat, keeping moist and tender. The first step in velveting the meat is to marinate it with seasonings, egg white and cornstarch. Then it is fried in oil only for 30 to 40 seconds. This creates a light coating on the meat, while keeping it moist and tender in the final dish. This velveted pork is then mixed with peppers and mushrooms and tossed in a delicious garlic sauce. Serving this over white steamed rice makes the perfect meal.
1lb lean pork
1 red bell pepper
3 cloves garlic
¼ inch piece fresh ginger
4oz sliced white button mushrooms
1 tbsp cornstarch
peanut oil for frying
¼ tsp garlic salt
1 tbsp sherry
1 egg white
1 tbsp cornstarch
½ tbsp peanut oil
3 tbsp soy sauce
3 tbsp white vinegar
3 tbsp sugar
2 tbsp sherry
1 tbsp hot chili garlic sauce
- Remove any excess fat from the pork and then cut it into thin strips, about 1 ½ inches long. Place these strips in a bowl and add the garlic salt and sherry, mixing these into the pork with your hand. Then add the egg white, carefully mixing it in so that it does not become frothy. Then sprinkle in the cornstarch coating each piece of pork; and finally mix in the oil. Let this marinate at room temperature for 30 minutes while preparing the other ingredients.
- Rinse the red pepper under cold running water and dry thoroughly. Then cut the pepper in half removing the stem, seeds, and inner white meat and discarding. Then cut the pepper halves into long strips the same size as the pork and set them aside.
- Using the side of a knife firmly smash the garlic cloves so that the peel comes off easily. Then dice them and set them aside.
- Remove the peel from the ginger and dice it as well.
- Wipe any excess dirt off of the mushrooms using a dry towel.
- Next, in a large cup mix together all of the ingredients for the sauce and set it aside.
- In a small cup mix the cornstarch with just a little cold water, until it dissolves. This will be used to thicken the sauce.
- By now the pork should be thoroughly marinated. Heat about 1 to 2 cups of peanut oil in a wok on high. The oil should be about 1 ½ inches deep in the wok.
- When the oil is hot, add the pork and let it cook just until it is cooked through, about 30 to 50 seconds.
- Then remove it with a slotted spoon and set it on a plate lined with paper towels.
- Remove all the oil from the wok, except for 2 tablespoons. Save the oil that you remove for another recipe.
- Heat the 2 tablespoons of oil on high. Once hot add the garlic and ginger and stir fry for just 20 seconds. Be careful not to burn the garlic here.
- Then add the red bell pepper strips and stir fry them for about a minute, or until they are crisp – tender.
- Then add the sauce and return the pork to the wok.
- Just as the sauce starts to boil, add the cornstarch mixture, stirring until the sauce thickens. Then you can remove it from the heat and serve – this makes 2 servings and is delicious over a bed of white