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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in the 1890s, requested vegetables with a bit of meat job suey, or in fine pieces, and chef Joseph Herder obliged. Ingredients:
2 garlic cloves, minced |
1 tablespoon plus 1 teaspoon oyster sauce |
1/2 tablespoon soy sauce |
1 teaspoon salt |
1 1/2 teaspoon cornstarch |
1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips |
2 celery ribs diagonally cut into 1/4-inch-thick slices |
6 oz snow peas diagonally cut into 1/4-inch-thick slices |
1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately) |
1/4 lb mushrooms cut into 1/4-inch-thick slices |
1 onion, halved lengthwise and into 1/4-inch-thick strips |
1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise |
1/4 lb mung bean sprouts, rinsed and drained |
1 (5-oz) can sliced water chestnuts |
1 (5-oz) can sliced bamboo shoots |
1/4 cup chicken broth |
vegetable oil |
water |
salt and pepper to taste |
Directions:
1. Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
2. Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
3. Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
4. Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
5. Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.
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