Three Over-Rice Dishes
Ingredients: Pork loin, Salt, Sugar, Cornstarch, Shaoxing wine · 50 min cook time · 685kcal · ₩13,700
Ingredients
200g Pork loin, 0.25teaspoon Salt, 0.5teaspoon Sugar, 0.5teaspoon Cornstarch, 0.5teaspoon Shaoxing wine, 0.25teaspoon Dark soy sauce, 1teaspoon Oil, 8ea Fresh shiitake mushrooms, 1inch Ginger, 3cloves Garlic, 3sprigs Scallions, 2tablespoons Oil (for stir-frying), 1tablespoon Shaoxing wine (for stir-frying), 1.5tablespoons Soy sauce (for stir-frying), 0.75cup Water, 0.5tablespoon Oyster sauce, 1teaspoon Sugar (for seasoning), 0.25teaspoon White pepper powder, 0.1teaspoon MSG, 1tablespoon Cornstarch slurry, 1teaspoon Toasted sesame oil, 350g Nangua (or butternut squash), 5cloves Garlic (for sauce), 0.5teaspoon Salt (for sauce), 2teaspoons Sugar (for sauce), 1tablespoon Fermented black soybeans (dou chi), 1teaspoon Soy sauce (for sauce), 1teaspoon Oil (for squash), 0.5teaspoon Cornstarch slurry (for sauce), 1teaspoon Toasted sesame oil (for sauce), 2cups White rice, 2tablespoons Lao Gan Ma chili crisp, 1ea Egg, 2tablespoons Oil (for frying egg), 0.5cup Blanched vegetables
Instructions
1. Dice 200g of pork loin by first cutting into 3mm sheets, then into similarly thick slivers, and finally dicing them.
2. Marinate the diced pork with 1/4 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon cornstarch, 1/2 teaspoon Shaoxing wine (or any wine), and 1/4 teaspoon dark soy sauce (or regular soy sauce for less color). Mix thoroughly, add about 1 teaspoon of oil to coat, and let sit for at least 10 minutes.
3. Wash and remove stems from 8 fresh shiitake mushrooms. Dice them by first slicing in half horizontally, then into slivers, and finally dicing them.
4. Blanch the diced mushrooms in boiling water for about a minute to remove grassy taste. Strain, rinse under running water, and squeeze out excess water once cool enough to handle.
5. Prepare aromatics: gently crush 1 inch of ginger, crush 3 cloves of garlic just enough to peel, and cut off the white part of 3 sprigs of scallion to keep with ginger and garlic. Slice the green parts of the scallion and set aside for later.
6. Heat a wok until piping hot, shut off the heat, add about 2 tablespoons of oil, and swirl to create a non-stick surface.
7. Turn heat to high. Immediately add garlic, ginger, and scallion whites. Stir-fry for 15 seconds until fragrant. Then add the marinated pork and fry for about a minute until basically done.
8. Swirl 1 tablespoon of Shaoxing wine over the spatula and around the sides of the wok. Mix, then toss in the mushrooms and fry for another minute.
9. Swirl in 1.5 tablespoons of soy sauce and mix. Add 3/4 cup of water and bring to a boil.
10. Season with 1/2 tablespoon oyster sauce, 1 teaspoon sugar, 1/4 teaspoon white pepper powder, and an optional sprinkle of MSG. Let it bubble for about 2 minutes.
11. Add a slurry of about 1 tablespoon cornstarch mixed with an equal amount of water. Mix until good and thickened. Add the chopped scallion greens and shut off the heat.
12. Drizzle about 1 teaspoon of toasted sesame oil and serve over rice.
13. Cut 1/4 of a Nangua (or butternut squash, about 350g). Scoop out the pulp and seeds, then peel the outside with a knife. Slice into about 1.5-inch rings, stack, and chop into 1.5-inch chunks.
14. To a mortar, add 5 cloves of garlic, 1/2 teaspoon salt, and 2 teaspoons sugar. Pound together for about 2 minutes.
15. Add 1/2 tablespoon of fermented black soybeans (dou chi) and pound for about a minute. Then add the other 1/2 tablespoon and pound only 5-6 times. Add 1 teaspoon of soy sauce.
16. Drizzle about 1 teaspoon of oil over the squash chunks and toss to coat. Spread them out in a roughly even layer.
17. Spoon the garlic black bean sauce over the squash. Put in a rapidly bubbling steamer and steam for 12 minutes.
18. After steaming, shut off the heat and drain out the excess steaming liquid into a saucepan. Bring to a boil and add a slurry of 1/2 teaspoon cornstarch mixed with an equal amount of water.
19. Mix, shut off the heat, and drizzle in 1 teaspoon of toasted sesame oil. Spoon the sauce back over the squash, mix it all together, and serve over rice.
20. Take white rice and add Lao Gan Ma chili crisp.
21. Add about 2-3 tablespoons of oil to a pan and heat over medium-high flame until bubbles form around a pair of chopsticks. Crack an egg, let it set, and shut off the heat.
22. Tilt the pan so the oil pools, then spoon the oil over the white until it basically looks cooked. Toss the egg over the rice.
23. Nestle in a bit of blanched veg to give this some semblance of a full meal. Drizzle a touch of the chili crisp's oil all over the egg to make everything pretty.
Source: Watch the original video