Friday, May 21, 2010

Stir Fried Spicy Suan Cai with lean pork


This is one of those preserved Chinese vegetables that most of us remembers from childhood. There's another version of it which is xian cai, the salty version but this one is the sourish version, so there's no need to pre-soak it. This goes very well with plain porridge or rice and one important step that my Dad taught me was to pre-fried the sliced suan cai on its own first, without any oil to get rid of the 'watery' taste. This also helps makes it crunchier and tastier, in my opinion. As with all preserved food, its good to take this in moderation.

Suan cai är en kinesiska konserverad grönsaker som många kommer ihåg från ungdom för att de passar bra med ris och våra föräldrar ätit de när de var ung också. Du kan köpa de från Malmö Asien affären och kosta runt 12kr för en packet.

1 packet of suan cai (preserved chinese 'sour vegetable'), cut into strips
1 bird chili, sliced
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1/2 tablespoon sliced shallots
200g lean pork, sliced to about same thickness as the suan cai and seasoned with salt and pepper and a lite corn starch
2 tablespoon cooking oil
1/2 teaspoon chicken stock powder
150ml water
potato/corn starch for thickening the sauce
  1. Warm up the pan over medium heat and tip the sliced suan cai in the pan and stir fry until all the water has evaporated.

  2. Pour in the oil and stir fry the vegetable till fragrant, then push it aside in the pan and add in the garlic, onions, ginger and chili. Fry it till fragrant, add in a little bit more oil if necessary.

  3. Add in the pork and stir fry the dish, mixing it thoroughly until the pork slices are about done and add in the water and stock powder. (If you have chicken stock, just add 150ml of it instead).
  4. Turn the heat down to simmer for about 5 minutes until it is cooked through.
  5. Before dishing up, make a corn starch or potato starch solution and pour about a teaspoon or two to thick up the sauce before serving it.


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