Stir Fry Pork Ong Choy with Shrimp Sauce Revisited

Ingredients:

2 lbs fresh boneless country style ribs or pork chops, sliced into thin strips
2 Tbsp cornstarch1/4 cup straight whiskey or shaoxing cooking wine
2 Tbsp low sodium soy sauce

Canola or peanut oil for stir frying
2-4 fresh whole garlic cloves, crushed and minced fine (more if you love garlic!)
1 whole tomato cut in quarters and sliced thinly
1 whole round yellow onion, peeled, halfed and cut into thin slices
1 pinch MSG (optional)
Fresh cracked ground black pepper to taste
1 whole bunch ong choy (swamp cabbage/water spinach), cut into 1" sections. Separate stems from leaves.
2 Tbsp chinese fine shrimp sauce (Harm ha)
Fresh cold water

Procedure:

1. Add sliced pork into a mixing bowl and add cornstarch, wine, and soy sauce. Mix well and let stand to marinate for 30-45mins.

2. While meat is marinating prepare the vegetables as above and set aside.

3. Heat wok or big fryin pan. Add a Tbsp oil and wait til just about smoking.

4. Add marinated pork to hot oil and saute. Keep stir-frying until pork is browned and cooked evenly. Add more oil if needed.

5. Set cooked pork aside in metal colander to drain excess oil.

6. Heat wok again and add Tbsp oil. Heat til smoking then add onions, tomatoes, and garlic. Stir-fry saute the vegetables for 3 minutes and add ong choy stems, stir fry for another 2 minutes, add 1/4 cup water and cover to steam saute. Add leafy parts of ong choy thereafter. Vegetables should be cooked down before adding meat.

7. Incorporate drained pork into wok with veggies. Continue to stir fry. Add shrimp sauce and stir to mix evenly. Add MSG, pepper and green onions. Please note that sauce will become thick without adding additional cornstarch. Taste and adjust saltiness accordingly by adding more water.

Serves 3-4 people

Plate dish and it's ready to kaukau!

Enjoy!! Get your rice ready! Let's kaukau!! :D