Spicy Dau See Pork with Ong Choy

Ingredients:


2 lbs pork sliced into strips

1 Tbsp Canola or peanut Oil

1 bunch Ong choy (a.k.a. water spinach, swamp cabbage), cut in 1" pieces.

1 whole dried thai chili pepper1 tsp sugar or splenda

dash sesame oil

10 green onions-cut in 1 inch sections

Marinade:

2 T chopped ginger

2 T soy sauce

1/4 cup chinese rice wine or whiskey or shao xing wine

1 tsp cornstarch


Black bean sauce mixture:
3 T chopped garlic

1.5 T fermented, dau see or fermented salty black beans (rinse and mash well and combine with garlic)

Or just buy the Lee Kum Kee sauce above! :)


Cornstarch mixture:
1 Tbsp cornstarch

1 cup water combine and mix well.

Cooking Instructions:


Cut pork and marinate for 2o minutes.


Heat oil in wok or pan.

Add pork & stir-fry til half cooked and remove to bowl.

Clean wok and add oil.

Add black bean garlic mixture, cook til aroma is released.

Add ong choy - stems first & stir fry.

Add 1/8 cup water, cover and steam.

Add rest of ong choy & steam for additional 1 min.

Bring pork back to wok and stir-fry with ong choy.

Add thai chili pepper (cut in half with spatula to release spicy heat).

Toss in green onions and splenda.

Continue stir-frying and thicken gravy with cornstarch mixture.

Add dash sesame oil before removing to serving platter.


Serve with hot rice. Enjoy!! :9