A jiangbao dish is one very quickly fried (the word bao literally means “explosively fried”) in hoisin sauce, that thick, dark brown paste, made out of sweetened wheat flour, which in Mandarin is called tianmian jiang. According to Mrs.
(pork) (meat mixture)
Trim the fat and the bones off the pork chops, but reserve the fat from one of the chops. Slice the meat into slivers that are about the size and shape of wooden matchsticks, 2 inches long and ⅛ inch thick. (It is always easier to cut meat into fine slices if you first put it in the freezer for about 10 minutes, until it becomes slightly stiff, but not frozen.) Dice the reserved fat into pieces approximately the size of uncooked grains of rice. Keep the diced fat separate from the meat shreds.
Clean the scallions, then cut them, both green part and white, into 2-inch lengths. Slice these into shreds of about the same size as the meat slivers.
Add half of the shredded scallions to the meat slivers, along with the soy sauce, wine, sesame oil, and egg white. Mix everything together thoroughly.
Peel the ginger and cut it into shreds about ⅛ inch wide, the width of a matchstick. Set aside.
Just before you are ready to begin cooking the meat, add the water and stir the mixture up.
(diced pork fat) (pork and marinade) (scallions)
Heat your wok or pan over a high flame for 15 seconds, then add the oil. The oil will be hot enough to cook with when the first tiny bubbles form and a few small wisps of smoke appear. When the oil is ready, throw in the shredded ginger and the diced pork fat. Stir-fry them together over a high heat for about 30 seconds, using your cooking shovel or spoon to agitate them around in the bottom of the pan so they don’t burn.
Add the hoisin sauce and continue stir-frying the ingredients in the pan for another 15 seconds.
Now toss in the meat mixture and the rest of the shredded scallions. Stir-fry the meat for 3 more minutes. (You do not have to hover over the pan, stirring it continuously. Just scrape up the ingredients once in a while to make sure that all the pork is exposed to the hot oil and that nothing is sticking to the pan.) The meat will be completely cooked when it has stiffened slightly and turned a light grayish-brown color.
Add the soy sauce, stir-fry for an additional 15 seconds, then remove from the heat.
Salt, if necessary
You will probably not need to add any salt, because there is plenty in the soy sauce. But you should taste the dish for salt just to make sure that the flavor is clear and bright.
(diced pork fat)
(pork and marinade)
© 1976 Ellen Schrecker. All rights reserved.