Sunday, September 25, 2011
Mr. Shi's Pork, Garlic Scapes, and Tomatoes
With fresh ingredients, Mr. Shi's stew of pork, garlic scapes, and tomatoes is magnificent. Mr. Shi got started prepping ingredients and cooking while in the middle of making noodles.
1 2-inch piece of ginger, peeled and sliced
5 lajiao, dried red chili peppers, cut in half (with seeds)
1 teaspoon dark soy sauce
2 tomatoes, roughly chopped into 1" pieces
2 tsp salt
1/2 medium purple onion, sliced and separated
3 long green peppers (these are spicy), roughly chopped
250g garlic scapes, cut into 2" pieces
250g thin celery, stalks only, cut into 2" pieces
Mr. Shi cuts off the pork fat and slices the meat into 1/8" pieces.
Here's Mr. Shi's mise en place. The garlic scapes are under the onions, because those will go in together.
In one tablespoon of peanut oil, cook the ginger until the flavor is released. You'll know that's happened when a cloud of intense ginger perfume rises from the wok. If you're standing over the wok with the spatula, you won't be able to miss it.
Then add the dried red chili peppers and cook until they're light brown.
Add the pork and the dark soy sauce, and stir-fry until the pork has become completely opaque and lost its raw pink translucence.
Add the chopped tomatoes and mix them into the pork, ginger and peppers. Add the salt and mix well. (Mr. Shi prefers to use MSG, but we didn't have any in the house.)
Cover the pot and let it cook for about five minutes, or until the tomatoes have released their juices and the pot is simmering. In the meantime, you can make some more noodles.
Add the rest of the ingredients and mix them together.
Cover the wok and allow the ingredients to simmer together for about 10 minutes, the onions should be tender and translucent, and the scapes and celery should have darkened from stewing in the tomato juices.
The final mix should look like this.
Serve over Mr. Shi's noodles.