A candy, savory, and crispy scallion and pork stomach stir-fry is my latest favourite once I don’t need to cook dinner sizzling pork stomach.

For returning guests, it’s possible you’ll discover that a lot of my pork stomach recipes name for chili peppers. Since pork stomach accommodates extra fats than different cuts, I at all times use chili pepper and a considerable amount of aromatics to steadiness the flavour.

Nevertheless, the scallion and pork stomach mixture is a shock for me. Wealthy, succulent pork stomach with its excellent steadiness of meat and fats, paired with the sharp, fragrant chew of recent scallions. It is stuffed with aroma and sweetness. In comparison with the traditional, widespread Mongolian beef, no marinating is required.

I’ll use a mixture of Chinese language massive scallions. Chinese language massive scallion (Welsh Onions, 大葱, Dà cōng) is a particular selection widespread in Northern Chinese language delicacies. I wager most of you will have tried Mongolian beef. It has a powerful, sharp taste and a comparatively agency texture. In the event you can’t discover this sort, use a leek or a extra widespread scallion, however solely the white half as a alternative.

Elements

• 1/2 lb (200g) pork stomach, minimize into skinny slices (about 1/8 inch thick)
• 1 Chinese language scallion, minimize into 2-inch segments. Or you can even use 6-7 scallions (white half solely) as a alternative
• 5 scallions, white half solely
• 5 cloves garlic, minced
• 1 inch recent ginger, sliced
• 1 tbsp. Mild soy sauce
• 1 tbsp. vegetable cooking oil
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1/8 tsp. white pepper

The right way to put together Chinese language Giant Sacallion

Lay the scallion flat in your reducing board. Utilizing the flat aspect of your knife blade, gently smash/press down. This helps break down the layers barely. After that, minimize the scallion diagonally into segments about 2 inches lengthy. So we will get extra floor space whereas nonetheless sustaining the crunch of the scallion, since we don’t want to chop it into super-mini items.

Step-by-step

Thinly slice your pork stomach; both hold the pores and skin on or take away it. I like to keep up the skins, though they could be a little bit onerous to chew after cooking. In case you are not good at this, freeze your pork stomach for half-hour, then minimize it into skinny slices like cucumbers.

We don’t have to marinate the pork stomach. The subsequent step is to organize the aromatics —ginger, garlic, and scallions.

Sear the pork stomach: add a tiny quantity of oil to the wok and cook dinner till properly seared. This may occasionally take a while, however it’s the key step for a well-flavored scallion and pork stomach stir-fry. I’ll suggest frying them till deep-golden brown.

If it realse an excessive amount of oil, you’ll be able to scoop some out and put it aside for vegetable stir fry.

Transfer the pork stomach to the edges of the wok, add garlic and ginger, and fry till fragrant.

Place 2/3 of the big scallion sections in, then add mild soy sauce, salt, and sugar. Shortly stir-fry for round 10 seconds till the big scallions are simply cooked.

Then add the remaining 1/3. Combine for one more 5 seconds. Switch out and serve sizzling.

• 1/2 lb 200g pork stomach, minimize into skinny slices (about 1/8 inch thick)
• 1 Chinese language scallion minimize into 2-inch segments
• 5 cloves garlic minced
• 1 inch recent ginger sliced
• 1 tbsp. Mild soy sauce
• 1 tbsp. vegetable cooking oil
• 1/2 tsp. salt
• 1/2 tsp. sugar

• Thinly slice your pork stomach; both hold the skins or take away them.

• Put together the aromatics —ginger, garlic, and scallions. Lay the scallion flat in your reducing board. Utilizing the flat aspect of your knife blade, gently smash/press down. This helps break down the layers barely. After that, minimize the scallion diagonally into segments about 2 inches lengthy.

• Sear the pork stomach: add a tiny quantity of oil to the wok and cook dinner till properly seared. This may occasionally take a while, however it’s the key step for a well-flavored scallion and pork stomach stir-fry. I’ll suggest frying them till deep-golden brown.

• Transfer the pork stomach to the edges of the wok, add garlic and ginger, and fry till fragrant.

• Place 2/3 of the big scallion sections in, then add mild soy sauce, salt, and sugar. Shortly stir-fry for round 10 seconds till the big scallions are simply cooked.

• Then add the remaining 1/3. Combine for one more 5 seconds. Switch out and serve sizzling.