I have decided to cook a simple Chinese stir fry for dinner tonight. Speak of Chinese food, a lot of people naturally think of sweet sour pork, satay chicken and fried rice. Don’t get me wrong, they are Chinese and do taste awesome. But there is more to it. A lot more. The part of China I come from is up North. Food there taste very different from South part of China. Things like sweet sour pork stuffs are from south. Food from my area are much like what I served today, which don’t use much seasoning or sauce. It is all about working natural flavours together, for instance, green bean with red bell pepper or tomato with eggplant and green pepper. These classic combination of veggies work perfectly together, as for seasoning all you need is salt and pepper, nothing more. My mother in law, who never visited China, was amazed by my cooking. She couldn’t believe Chinese food can be this different from her impression of Chinese food. I had to keep reminding her that China is a very big country. It is like Europe in a one big country. Because of its long history, people from different areas developed their own unique flavours.
Home cooked Chinese also tend to use less oil, so it is much more healthier than Chinese from a Restaurant. Bearing this in mind, maybe next time you might wanna consider to do your own stir fry instead of take away.
green beans (150 g), 1 red bell pepper, canola oil, salt and white pepper, brown rice (1 cup)
diced pork (150 g)
marinade for pork: minced garlic (1 clove), minced ginger (same size of 1 clove garlic), 1 green onion chopped, white pepper (a pinch), chilly powder (a pinch), corn flour (1 table spoon), soy sauce (1 table spoon), beer (1 table spoon).
What to do:
- Mix all ingredients for pork marinade in a mixing bowl. Add diced pork, mix well and leave it in the fridge to marinade for at least half an hour. Remix it again before cooking.
- In the meantime, in a rice cooker, add 1 cup of brown rice, 2 cups of water and 1 drop of cooking oil. Cook the rice.
- Trim both end of the green beans and cut them into 1 inch in size.
- Cut the red bell pepper into the same size and shape.
- In a none stick frying pan, heat canola oil at high heat. Add the marinaded pork and cook until all the diced pork change colour. As soon as all the meat change colour, take off from the heat and set aside. They are diced into small pieces, so it doesn’t take long to cook. Don’t over cook it!
- In another frying pan, heat canola oil at medium heat. Add green beans first. When all the beans change colour add red bell pepper. Stir fry for couple minutes until both veggies are cooked but still crunchy.
- Add cooked pork, mix well and serve while warm.
Tips: ginger usually doesn’t stay long in the fridge. My trick to keep ginger longer is to freeze it. Every time when you need to use it, just take it out freezer and use a grater to grate some while it is still frozen.