Chinese Pork Loin Chops & Broccoli Stir Fry
Serves 2
In our quest to make better tasting than a restaurant Chinese food, we have honed this recipe for Chinese pork loin chops and broccoli.
It is a light meal served on its own and could be a much more substantial meal if steamed or fried rice was added as a side.
It is quite amazing how much flavor is added to the meal with the addition of the three sliced Chinese black mushrooms. I can't think of anything that could be used as a substitute. We get them from our local Chinese supermarket.
The pork we used is raised without the use of antibiotics or added hormones.
Ingredients
- 16 oz boneless center cut pork loin chops
- 1 egg white
- 3 tbsp cornstarch, separated 2 & 1
- 1/2 tsp white pepper
- 1/2 tsp sea salt
- 1 tsp sesame oil
- 3 tbsp peanut oil, separated 1 & 2
- 5 green onions, thinly sliced
- 3 cloves garlic, minced
- 3 dried shiitake (Chinese black) mushrooms (rehydrated for at least 8 hours, or overnight), stem removed, sliced
- 12 oz broccoli florets
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp Chinese cooking wine (Shaoxing)
- 1/2 tsp granulated sugar
- 1 cup water, separated 3/4 & 1/4
Directions
- Trim the loin chops of all edge fat. Cut the chops into pieces about 2" square. Tenderize and flatten the chops using a needle meat tenderizer, mallet or the back of a knife. The meat should be less than a 1/4 inch thick after pounding.
- Place the tenderized chops in a bowl and add the egg white, 2 tablespoons of cornstarch, pepper, salt and sesame oil. Mix together, ensuring that the cornstarch is coating all of the meat.
- Add the 1 tablespoon of peanut oil and mix some more.
- In a hot wok add the 2 tablespoons of peanut oil.
- Add the coated pork and stir fry for a few minutes, until the outside of the meat is a golden color.
- Remove the pork from the wok and set aside.
- Add the green onions, garlic, mushrooms and broccoli florets to the wok, stir fry for a minute and then add the 3/4 cup of water. Cover the wok and allow the broccoli to cook for a couple of minutes.
- Remove the cover and using a ladle remove about a 1/3 of a cup of water.
- Add the oyster and soy sauces, wine and sugar. Stir fry for about 30 seconds.
- Mix the remaining cornstarch with the remaining water and add to the wok in 1 tablespoon increments, stir frying between each addition until the remaining water in the wok has turned into a sauce.
- Add the pork back into the wok and stir fry for a minute or so to reheat the meat and have the sauce coat the chops.
- Place on a platter and serve.