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
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! :)
1 Tbsp cornstarch
1 cup water combine and mix well.
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