The important thing ingredient to all proceed-fries, to now not mention Cantonese delicacies, wok hei, is elusive, nonetheless now not completely most now not likely to pull off at house. This tastes exactly like it purports to: charred, the “breath of the wok.”
Blueprint yourself up for achievement by selecting the lawful ingredients and processing them particularly for the in particular warmth, immediate proceed-frying methodology. (There’s a clarification why potatoes aren’t frequent to proceed-fries and aspects are regularly bite-sized—so everything can cook dinner within minutes.) When all your objects are prepped and arranged, lift a 2d to rehearse the order of operations before lighting fixtures the diversity. And lastly, whereas you attain light the diversity—let that dry wok or solid-iron skillet gather in the end, in the end sizzling before together with one thing else (flick just a few droplets of water onto the pan; it would also composed evaporate presently). To gild the proverbial wok hei lily, you’ll likely be ready to additionally blast your proceed-fry with a butane torch, whereas tossing the pan’s contents, for the closing 30 seconds of cooking.
Gai lan (Chinese broccoli) has thinner stalks, extra leafy greens than fuzzy florets, and is great juicier and faster-cooking than its burlier counterpart. Thin—nonetheless now not paper-skinny—slices of a successfully-marbled pork steak will form a superb char with out drying out. (Prep your steak whereas it’s successfully-chilled, a tiny bit frozen even, for spruce slices). Flash-fried ginger, garlic, and toasted white pepper classically ground the dish. Soy sauce (salt, umami), Shaoxing wine (perfume, runt sweetness), a pinch of sugar (glaziness), and rice vinegar (acid) unite our singing stars under one refrain. Inspire with steamed rice. —Coral Lee
neutral oil, equivalent to grapeseed
6 to eight oz.
marbled pork steak, equivalent to ribeye or strip, thinly (1/4-traipse) sliced
coarsely ground white peppercorns
gai lan (Chinese broccoli) or broccoli rabe, carve to 1 1/2-traipse pieces
cloves garlic, grated
1-traipse fragment ginger, unpeeled and grated
Steamed rice, for serving
- Heat a colossal 10-traipse wok or solid-iron skillet on medium-excessive warmth till beautiful darn sizzling (droplets of water would possibly per chance well also composed sizzle and evaporate presently), 2 to a tiny while. Add the oil. When it starts to shimmer, add the steak. Sear, undisturbed, on one aspect for 2 minutes, then flip, season with salt, and cook dinner one other 30 seconds. Switch the steak with a (excessive-warmth-proof!) slotted spoon or tongs to a plate.
Decrease the warmth to medium and add the peppercorns. Toast, stirring to forestall burning, till fragrant, about 1 minute. Add the broccoli, perform bigger the warmth to medium-excessive and sauté, stirring regularly with the spoon or tongs, till radiant-inexperienced and colorful, about 2 minutes. Add the garlic and ginger, and sauté 1 minute longer, stirring to forestall sticking and burning. (For extra wok hei, blast the greens with a torch for the closing 30 seconds of sautéing.)
Add the soy sauce, Shaoxing wine, and sugar to the pan—it would bubble ferociously, lowering to a glaze nearly presently. Add the reserved pork and toss till everything is moral lined in a colorful sheen, one other 30 seconds or so, then sprinkle with the vinegar. Turn out onto a serving plate, and attend alongside bowls of steamed rice.