Slip-Fried Pork with Celtuce
A classic Zhejiang dish featuring tender, succulent meat paired with crisp lettuce. The white meat, green lettuce, and dark seasonings create an appealing three-color presentation.
Ingredients
celtuce (peeled)
300 g
dried wood ear mushrooms (rehydrated)
15 g
pork slices
100 g
lard
30 g
fine salt
8 g
monosodium glutamate
2 g
cooking wine
4 g
water starch slurry
20 g
minced scallion and ginger
a pinch each
stock
150 g
vegetable oil
250 g (20 g actually used)
Instructions
1
Step 1
Cut the celtuce into diamond-shaped slices, blanch briefly in boiling water, then rinse under cold water and drain thoroughly. Trim and wash the wood ear mushrooms. Place the pork slices in a bowl, add 100 g of water starch slurry and 1 g of fine salt to coat, then slip-blanch in a hot wok with warm oil, remove, and set aside.
2
Step 2
Melt the lard in a wok, bloom the minced scallion and ginger, then add the celtuce and wood ear mushrooms and stir-fry for a few moments. Add the stock, fine salt, and cooking wine; when it comes to a boil, add the pork slices and monosodium glutamate, thicken with a starch slurry, and serve immediately.
