Pork with Zha Cai

Ingredients for 4 servings:

• 300 g lean pork
• 4 tbsp sunflower oil
• 2 tbsp rice wine
• 1 tbsp cornstarch
• 50 g mustard greens (Zha Cai, also known as Cha Cai, Jar Choi)
• 4 spring onions
• 1 tsp sesame oil
• Salt
• Sichuan pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Zhai Cai Rou Si – a recipe from Sichuan

Cut the pork, preferably loin or lean cutlet meat, into thin strips. Rub it with a tablespoon of starch, lightly salt, and mix well with a tablespoon each of rice wine and vegetable oil. Let it marinate for half an hour. Rinse the zha cai with water, squeeze it dry, and cut into strips. Halve the spring onions and cut them into five-centimeter pieces. Fry the pork strips in two tablespoons of very hot oil, then remove. Add more oil and fry the zha cai for half a minute. Add the spring onions and let it simmer for another 30 seconds. Return the pork and add another spoonful of rice wine and a little water, and bring to a boil. The starch from the marinade should provide sufficient binding. If the sauce is too runny, simply dissolve a little more starch in water and add it. If you want a little spiciness, you can add toasted and crushed Sichuan peppercorns. Note: The eponymous zha cai is a typical Sichuan mustard vegetable that is salted and canned or vacuum-packed. It’s easy and inexpensive to find in Asian stores.