Szechuan Minced Pork
My family loves Szechuan vegetables stir fry with minced pork. It’s Wah-Shiok!! Just thinking about it makes me immediately 想要吃.
So I decided that we will have porridge today for lunch and cook up a dish of White Stomach Fish 白肚鱼. Just went to my regular fishmonger this morning and I saw a whole tray of that lovely fish and thought, mai-tu-liao and bought the entire tray. They look fresh. Well we will know soon. Sometimes buying fish is a hit and miss experience. The trial is to build trust between you and your fishmonger.
Oh a note on yesterday’s White Fungus Huai San and Chicken Soup, the wife said it was nice in flavour but that I made a blunder of not soaking the white fungus first! It was such a newbie mistake coming to think of it. Sigh. So naturally when the soup was ready, it was dry. The soup had all gone into the spongy white fungus!
Anyhoo. We learn from our mistakes and strive to be better! Back to the dish of the day. This is gonna be good. Try it.
50-60 grams Minced Pork
1 small packet of ready-to-fry Szechuan Vegetable (you can get these from NTUC)
4 cloves Garlic
Dark Soya Sauce
1. Put a little oil, about a tablespoon into the frying pan. Minced the garlic and stir fry a little until fragrant. Add minced pork into the pan. No seasoning required. Fry until meat is about cooked.
2. Add Szechuan Vegetable and continue frying. Add a little bit of dark soya sauce and fry until fragrant. Perfection never look and tasted so good. Garnish with Chinese Parsley.