Saturday, May 8, 2010
Stir Fried Pickled Turnips with Pork
This is another dish that I grew up with that I love! I can literally sit at the dinner table and pick at the pickled turnips until I’ve eaten practically the whole thing. It is basically a comfort food for me. This is also one of the first dishes that I asked my mom to teach me to cook. Hopefully, I’m doing her proud!
1 Lb. lean Pork (strips)
1 cup of Carrots (strips)
1 cup of Pickled Turnips
2 cloves of Garlic (minced)
2 Bird’s Eye Chilies
1 tsp. Corn Starch
2 tbsp. Soy Sauce
2 tbsp. Sesame Oil
3 tsp. Sugar
2 tsp. Black Pepper
2 tsp. Dark Soy Sauce
2 tsp. Oil
Soak picked turnips in hot water (you may want to do this in advance).
Marinade pork with corn starch, 1 tbsp. soy sauce, 1 tbsp. sesame oil, 1 tsp. sugar and 1 tsp. black pepper.
Rinse pickled turnips and squeeze out as much of the moisture as possible. You may want to taste a turnip to see if enough of the saltiness has been removed. As the turnip pieces may be too thick, cut into thinner strips. Marinate turnips with 1 tbsp. soy sauce, 1 tbsp. sesame oil, 1 tsp. sugar, 1 tsp. black pepper and 1 tsp. dark soy sauce.
Heat up wok and add 1 tsp. oil. Stir fry 1 clove of garlic until browned, then add pickled turnips. Sprinkle 1 tsp. sugar on top. Add a little water to cover most of the turnips. When turnips are a little softened, add carrots. When water has evaporated, remove turnips and carrots from wok.
Heat up wok again and add 1 tsp. oil. Stir fry 1 clove of garlic until browned. Add marinated pork and stir fry until mostly cooked, then add bird’s eye chilies. Once pork is cooked, return pickled turnips and carrots to the wok. Add 1 tsp dark soy sauce and continue to stir fry until everything is combined. Taste and adjust as necessary (you may need a little more sugar or a little more dark soy sauce).
Remove from wok and serve!