Velveted Pork and Snap Pea Stir-Fry
13
- Prep Time10 min
- Total Time2 h 20 min
- Makes4 servings
Produced by Sun Ngo, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Nicole Billark.
Velveting pork with baking soda makes the meat incredibly moist and juicy. Be sure to rinse it thoroughly after velveting so none of the alkaline taste remains. —Jennifer Pallian
Velveting
454 g boneless pork chops, thinly sliced across the grain
3/4 tsp baking soda
Sauce
2/3 cup + 1 tbsp water
2 tbsp soy sauce
4 tsp cornstarch
1 tsp hot red chili flakes
1/2 tsp concentrated chicken bouillon
1/2 tsp pepper
3 tbsp avocado or canola oil
1 1⁄2 cups stringless snap peas
1 tbsp minced garlic
Toasted sesame seeds, for garnish (optional)
Instructions
Velveting: Place sliced pork in a medium bowl and sprinkle with baking soda. Massage baking soda into pork. Cover bowl and refrigerate for 2 hrs. Add some cold water to bowl, then massage meat to rinse off baking soda. Transfer pork to a colander and rinse with more cold water. Drain and pat dry with paper towels.
Sauce: Whisk water with soy, cornstarch, chili flakes, bouillon and pepper in a measuring cup.
Heat a wok or large frying pan over medium-high. When wok is hot, add oil, then pork slices in a single layer. Cook, without touching, until bottoms of pork slices are golden brown, about 5 min. When they release easily from pan, add snap peas and garlic. Cook, stirring, for 1 min.
Pour in sauce. Cook, stirring, until sauce thickens and turns glossy, about 1 min. Sprinkle with sesame seeds before serving.
Kitchen tip
Swap whole prawns or thin slices of chicken breast for the pork. You’ll love the succulent bite.
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