Stir-fried Celtuce with Pork Slices
ID: 4dd74422...
This stir-fried celtuce with pork slices features a vibrant green color and a crisp, refreshing taste. The pork is marinated using a secret recipe, ensuring it remains tender and succulent. It is a healthy, quick, and savory home-cooked dish that pairs perfectly with steamed rice.
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🍳 Cooking Flow
Prepare the celtuce, carrots, ginger, and garlic by slicing them; slice the lean pork into thin pieces. → Marinate the pork with oyster sauce, light soy sauce, Shaoxing wine, cornstarch, and water, then seal with a little oil. → Blanch the celtuce and carrot slices in boiling water with added salt and oil for 1 minute and 30 seconds, then drain. → Quick-fry the pork over high heat until 80% cooked and set aside; sauté the ginger and garlic, stir-fry the vegetables over high heat, and season with salt, chicken powder, and sugar. → Return the pork to the pan, drizzle with rice wine along the rim, add a light cornstarch slurry, finish with a drizzle of oil, and toss well before serving.
Cooking Steps
Brief Cooking Order
Prepare the celtuce, carrots, ginger, and garlic by slicing them; slice the lean pork into thin pieces. → Marinate the pork with oyster sauce, light soy sauce, Shaoxing wine, cornstarch, and water, then seal with a little oil. → Blanch the celtuce and carrot slices in boiling water with added salt and oil for 1 minute and 30 seconds, then drain. → Quick-fry the pork over high heat until 80% cooked and set aside; sauté the ginger and garlic, stir-fry the vegetables over high heat, and season with salt, chicken powder, and sugar. → Return the pork to the pan, drizzle with rice wine along the rim, add a light cornstarch slurry, finish with a drizzle of oil, and toss well before serving.
Introduction
This stir-fried celtuce with pork slices features a vibrant green color and a crisp, refreshing taste. The pork is marinated using a secret recipe, ensuring it remains tender and succulent. It is a healthy, quick, and savory home-cooked dish that pairs perfectly with steamed rice.
Step 1
Remove the leaves from the celtuce (you can save them to stir-fry with garlic). Use a peeler to remove the outer skin, paying special attention to scraping off the white fibrous layer underneath so it doesn't affect the crunch.
Step 2
Cut the peeled celtuce in half lengthwise, then slice into medium-thickness pieces (slightly thicker than a coin; if they are too thin, they won't be crunchy). Set aside. Halve the carrot and slice it thinly as well.
Step 3
Prepare aromatics: smash and mince the 4 garlic cloves; smash and mince the small piece of ginger. Combine and set aside. Slice the fresh lean pork into uniform thin strips and place in a bowl.
Step 4
Marinate the pork: add a dash of oyster sauce, salt, a pinch of chicken powder, about half a tablespoon of light soy sauce, a splash of cooking wine, cornstarch, and a little water to the bowl. Mix by hand and slap the meat for about 1 minute until it absorbs all the water. Add a splash of peanut oil to seal, stir well, and set aside.
Step 5
Bring a pot of water to a boil, adding salt and a splash of oil. Once boiling, add the celtuce and carrot slices. Blanch over high heat for 1 minute and 30 seconds. Drain and set aside.
Ingredients List
Important Notes
When peeling the celtuce, you must remove all the tough white fibrous layers, or the texture will be woody and fibrous. 💡
Do not slice the celtuce too thin; it should be slightly thicker than a coin to ensure the best crunchy texture. 📐
Adding a little water when marinating the pork allows the meat to absorb moisture, making it more tender, while sealing with oil locks that moisture in. ⚠️
Adding salt and oil to the blanching water helps the celtuce retain its vibrant green color. 🍳
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