Stir-Fried Pea Tips with Pork
Stir-fried greens are a must in any feast. We’re using pea tips here, which are the tender leaves of a pea plant. If you can’t find pea tips, substitute any other Asian green vegetable, such as bok choy or gai lan. Blanching times will vary depending on the vegetable used. Enjoy this recipe with Wild Goose Pinot Gris or Toscana Tenute Rossetti Governo.Ingredients
Serves 4-6
1 lb (450 g) pea tips
2 tsp (10 ml) cornstarch
2 tsp (10 ml) water
1 tbsp (15 ml) vegetable oil
2 strips Chinese cured pork belly or thick-cut bacon, roughly chopped
1 clove garlic, crushed
2 thin slices fresh ginger
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) chicken stock powder
2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine
sliced chilies (such as red serrano peppers), for garnish
Instructions
- Fill a large saucepan with heavily salted water and bring to a boil over high heat. Add pea tips and blanch for 30 seconds, until just wilted. Transfer pea tips to ice water to stop cooking, then drain and set aside.
- In a small bowl, mix cornstarch and water. Set aside.
- In a wok or large saucepan over medium heat, render pork belly in oil until golden brown but not completely crisp, about 5 minutes. Add garlic and ginger and stir-fry for 30 seconds.
- Increase heat to high. Add pea tips, oyster sauce, chicken stock powder and cooking wine. Stir-fry for 1 to 2 minutes, until fragrant. Mix cornstarch slurry, then add to pan. Stir-fry for another 1 to 2 minutes, until sauce has thickened and everything is nicely coated.
- Transfer to a serving platter and garnish with sliced chilies.