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Pork and broccoli Water Velvet Stir Fry with brown garlic sauce

Water Velvet Stir Fry with Pork and Broccoli

Water velveted spare rib trimmings with broccoli and a sweet, savory brown garlic sauce. The transcript describes the pork as melt in your mouth tender and the broccoli as tender crisp.
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Author: Dad

Equipment

  • Knife
  • Small saucepan
  • Wok

Ingredients

Pork and marinade

  • 1 pound sliced pork
  • 1 tablespoon soy sauce
  • 1 teaspoon sherry cooking wine
  • 1 teaspoon cornstarch
  • ½ teaspoon white sugar
  • ¼ teaspoon white pepper optional
  • 1 teaspoon neutral oil

Brown garlic sauce

  • 2 tablespoons regular soy sauce
  • 3 tablespoons oyster sauce
  • 1 tablespoon sherry cooking wine
  • 1 teaspoon white sugar
  • 2 cloves garlic finely grated or crushed
  • 1 ¼ cups water
  • ½ teaspoon toasted sesame oil
  • 2 tablespoons cornstarch

Broccoli and cooking

  • 1 large head broccoli cut into bite sized florets
  • water for blanching and water velveting
  • 1 teaspoon neutral oil for water velveting
  • 1 tablespoon neutral oil for the final stir fry
  • ¾ to 1 cup brown garlic sauce

Instructions

Prepare and marinate the pork

  • Trim excess fat from the spare rib trimmings and slice the pork across the grain into strips about quarter inch thick.
  • Mix the soy sauce, sherry cooking wine, cornstarch, white sugar, optional white pepper, and neutral oil. Toss the sliced pork in the marinade until well coated. Marinate for 20 to 30 minutes.
    1 tablespoon soy sauce, 1 teaspoon sherry cooking wine, 1 teaspoon cornstarch, ½ teaspoon white sugar, ¼ teaspoon white pepper, 1 teaspoon neutral oil

Make the brown garlic sauce

  • Whisk the regular soy sauce and cornstarch together until smooth.
    2 tablespoons regular soy sauce, 2 tablespoons cornstarch
  • Whisk in the oyster sauce, sherry cooking wine, white sugar, garlic, and water.
    3 tablespoons oyster sauce, 1 tablespoon sherry cooking wine, 1 teaspoon white sugar, 2 cloves garlic, 1 ¼ cups water
  • Pour the mixture into a cold saucepan. Heat over medium low, stirring constantly until the sauce comes to a simmer and thickens. Simmer for 1 minute.
  • Remove the sauce from the heat and stir in the toasted sesame oil. Set aside.
    ½ teaspoon toasted sesame oil

Water velvet the pork

  • Heat a pot of water to about 180°F (82°C) to 190°F (88°C). The water should be steaming but not boiling.
    water
  • Add 1 teaspoon neutral oil.
    1 teaspoon neutral oil
  • Slide in the marinated pork and gently separate the slices. Cook for 45 to 60 seconds, until the pork is mostly white but not fully cooked.
  • Remove the pork immediately and drain well.

Blanch the broccoli

  • Blanch the broccoli in boiling water for 60 to 90 seconds, then drain well.
    1 large head broccoli, water

Finish the stir fry

  • Heat a wok or large skillet over high heat. Add 1 tablespoon neutral oil.
    1 tablespoon neutral oil
  • Stir fry the velveted pork for 1 to 2 minutes, until lightly browned.
  • Add the blanched broccoli.
    1 large head broccoli
  • Pour in 3 quarters to 1 cup brown garlic sauce.
    ¾ to 1 cup brown garlic sauce
  • Toss until everything is coated and the sauce is glossy and bubbling, about 1 to 2 minutes.
  • Serve immediately over rice.

Video

Notes

Shaoxing cooking wine is identified in the video as the expected ingredient, but sherry cooking wine is used in the video and written recipe. Ingredient quantities and detailed finishing instructions come from the attached written recipe because the video directs viewers to the online recipe for exact amounts. Dad uses 3 garlic cloves on camera; the written recipe calls for 2 cloves.
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