Cantonese saucy stir-fry
Chinese cuisine · Chinese Cooking Demystified · ♥ 4.9K likes · 127.2K views · 11 min video
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Ingredients
Method
Techniques
Cook the sauce on its own to the right consistency, then add pre-cooked stir-fried ingredients to it, rather than pouring a mixed stir fry sauce into the pan.
- 1½ tbsp potato starch
- 3 tbsp water
Mix a tablespoon and a half of potato starch with three tablespoons of water to a slurry.
Choosing a starch for the slurry
Toss the lard into a hot wok and fry the minced garlic, ginger and scallion whites over medium low about 45 seconds until fragrant.
- 2 tbsp lard
- 2 cloves garlic
- 1 cm ginger
- 3 whole scallions
- 1 tbsp Shaoxing wine
- 1 cup stock
Raise to high, drizzle in the Shaoxing wine, mix, then add the stock.
- 1 tsp chicken bouillon powder
- ½ tsp sugar
- ¼ tsp salt
- ¼ tsp MSG
Season the stock with bouillon powder, sugar, salt and MSG and bring to a rapid boil.
Drop to medium low and drizzle the slurry in a thin stream, stirring constantly, to just short of spoon coating consistency.
Thickening the sauce and finishing the Cantonese stir-fry
Add the pre-stir fried ingredients and raise to high; mix and bring them back up to temperature, about 30 to 40 seconds.
- white pepper
Check the consistency again: a touch of water if too thick, a little more slurry if too thin.
- 1 tsp toasted sesame oil
Heat off, drizzle in the toasted sesame oil or lard, and layer the stir fry onto the greens.
- 250 g chicken breast
- 400 g spinach
- 250 g king oyster mushroom
- 100 g red pepper
Serve over fried noodles, or over white rice.
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