Toishanese Youfan
Ingredients: dried shiitake mushroom, small dried shrimps, hot, boiled water, pork loin, salt · 60 min cook time · 512kcal · $7.29
Ingredients
1ea dried shiitake mushroom, 15ea small dried shrimps, 1cup hot, boiled water, 120g pork loin, 0.25tsp salt, 0.5tsp sugar, 0.5tsp cornstarch, 0.5tsp Shaoxing wine, 0.25tsp soy sauce, 0.125tsp white pepper powder, 1tsp oil, 1ea Jicama (or Kohlrabi/Turnip), 1.5ea Cantonese lap cheong, 3ea garlic, 230g jasmine rice, 2tbsp lard, 0.5tsp dark soy sauce, 1tbsp oyster sauce, 0.25tsp MSG, 50g scallions
Instructions
1. Soak one dried shiitake mushroom and fifteen small dried shrimps in one cup of hot, boiled water for thirty minutes.
2. Cut 120g pork loin into a thick dice. Marinate with 0.25 tsp salt, 0.5 tsp sugar, 0.5 tsp cornstarch, 0.5 tsp Shaoxing wine, 0.25 tsp soy sauce, 0.125 tsp white pepper powder, and coat with 1 tsp oil.
3. Cut one small Jicama (or Kohlrabi/Turnip) into half-inch cubes.
4. Mince one and a half Cantonese lap cheong sausages.
5. Mince three cloves of garlic.
6. Cut the rehydrated shiitake mushroom into chunks. Reserve the shrimp and mushroom soaking liquid.
7. Wash 230g jasmine rice 3-4 times, or until the rinsing water is about half of its original opacity.
8. Add the reserved mushroom and shrimp soaking liquid to the rice, then add enough water to reach the desired level for your rice cooker. Cook the rice.
9. Heat a wok until piping hot, turn off the heat, add 2 tablespoons of lard (or other oil), and swirl to create a non-stick surface.
10. Over a medium-low flame, fry the minced lap cheong sausage for about two minutes until cooked through and lightly browned. Remove from the wok.
11. Increase the flame to high. Once the oil is hot enough for bubbles to form around chopsticks, add the marinated pork. Stir-fry for about one minute, or until fully cooked.
12. Add the rehydrated mushroom and shrimp to the wok. Quick fry, then add the minced garlic and mix quickly.
13. Add the jicama (or other root vegetable) to the wok. Quick fry for one minute.
14. Swirl 1 tablespoon of soy sauce over your spatula and around the sides of the wok. Mix quickly.
15. Reduce the flame to low. Season with 0.5 tsp dark soy sauce for color, 1 tbsp oyster sauce, 0.5 tsp salt, 0.5 tsp sugar, and a sprinkle of MSG. Mix quickly and remove the stir-fry from the wok.
16. Once the rice has just started to steam in the rice cooker, or about fifteen minutes before the end of cooking, add the stir-fry on top of the rice.
17. Once the rice is finished cooking, transfer it to the wok or a large bowl. Add 50g sliced scallions and season to taste (e.g., 0.25 tsp salt and 0.25 tsp sugar). Mix well.
Source: Watch the original video