Watch as this Chinese professional chef demonstrates how to stir fry pork chops and scallions in a most tantalizing way, over a high flame using a large iron wok!
As in most Chinese cooking, there is tradition and method in everything that is used and in how it is prepared and even served.
There is the use of very high heat to stir fry. Because it is very high heat, it needs to be stirred constantly to keep from burning. The high heat serves well to sear in the juices, which also retains flavor and nutrients that would be lost from cooking for longer–as it also cooks quickly. And there is less time from pan to table. This way of cooking was invented to also be able to spend less time cooking and more time working at other things.
The wok’s shape is specially designed to be able to spill less ingredients, and give as much oxygen, and space to items when cooking and stirring animatedly. It’s large size also means you can cook a large amount at once.
Then there is the nonstick nature of high heat and oil with foods, which facilitates the quick nature in which the cook must hurriedly cook one item, set it aside, and cook that item, and set it aside and so on. No sticking means no left over food continues cooking with other items and then burning. It helps keep the taste of food clean, which is a necessary precaution in high heat frying.
The chef first makes scallion oil. Heating herbs and spices in hot oil infuses the oil with the flavor of the herbs and spices. No matter the flavoring, infused oil should be made just before use and used immediately for best flavor.
Scallion oil has a bright and strong taste of green onion and is absolutely fragrant and tasty. The chef uses a lot of green onion, and that’s okay. There is no such thing as too much green onion unless other flavors are supposed to eclipse the taste. In this dish, the scallion is boss.
How about that marinade? The marinade serves in tenderizing the meat a little, as well as infusing it with a bit of texture from the corn starch, and subtle flavors of soy sauce, egg, and rice wine.
This is definitely a warming dish and is usually served with a few other vegetable side dishes, including white rice, a light soup, and on a table Chinese family style–which means it’s for sharing! Terrific stuff, aye?
Would you like to try this dish? Unless you have a high-heat stove and wok, you won’t be able to cook it exactly in the same way as this chef, but you can still use the recipe and have it come out near the same. Be sure to use a lot of oil when cooking the meat so that it cooks evenly, and keep that temperature hot! Find the recipe below.
Pork Chops 2 – 3
Green Onion (scallions) 1 lb
Vinegar ¼ Tsp
Brown Sugar ¼ cup
Soy Sauce ¼ cup
Yellow Cooking Wine ¼ cup
1/2 cup water with
Cooking Rice Wine 1 Tbsp
Soy Sauce 1 Tbsp
Corn Starch ¼ cup
- 1. Use a meat mallet to tenderize the meat. Add cooking rice wine, soy sauce, egg and corn starch to marinate.
- 2. Deep fry pork chops until they are golden brown, and put aside to drain the oil.
- 3. Heat 1/4 lb green onions to extract scallion oil
- 4. Put the rest of the whole green onions in the wok, add yellow cooking wine, soy sauce, brown sugar, vinegar and water.
- 5. Put the fried cutlets on top the green onions, add starch water and braise for 5 minutes until it’s thickened and fully absorbed. Wok-flip the chops and scallions and serve.