This is one of those dishes I make when I have bits of vegetables left in the fridge, a few peppers about to wilt, a carrot, bits of ginger, fresh chillis etc. It can take anything that is crunchy after stir-frying and the meat can be beef or pork. I use Ken Hom’s marinade from Chinese Cookery, which I don’t think would work that well with chicken.
Tonight I used what was in the fridge:
1 yellow pepper chopped into square chunks
1 small carrot roll cut
2 fresh red chilli finely chopped
1 1/2 inch fresh ginger finely chopped
1 large pork steak cut into strips
1 small onion sliced lengthways
1 clove garlic finelly chopped
handful of cashew nuts ideally roasted or dry-fried beforehand
(other ingredients I could have used from my cupboard – canned water chesnuts or bamboo shoots)
1 tsp cornflour
2 tsp Shaoxing wine
2 tsp soya sauce
1 tsp sesame oil
1/2 tsp salt
Cut the meat in narrow strips 1 1/2 inch long, mix well with the marinade and set aside in the fridge for at least 30 minutes. Heat groundnut oil in a wok until smokes and flash fry chilli, garlic and ginger for a minute. Add meat and continue to fry it on high, for about 2-3 minutes or until you can’t see any raw or pink bits. Add the chopped vegetables and cook for another 2 minutes or longer – reaching the fine line between the meat being done and the vegetables still being crispy. If things look a bit dry, I add several squirts of catsup, the asian brown variety – I bought mine at local M&S and it’s called Kecap Manis (can’t find it anywhere online).
I normally serve this with basmati rice (Waitrose aromatic), adding turmeric to the boiling water for colour. I find jasmine tea to be the best drink accompanying chinese food in general.