Spicy Ginger Pork and Crosnes in Bean Sauce

Name: Spicy Ginger Pork and Crosnes in Bean Sauce
Yield: Serves 4 or 5 as a Main Course
Ingredients: 1½ tbsp. dark soy sauce; 1½ tbsp. canola or other neutral oil; 1½ tbsp. Chinese rice wine or pale dry sherry; 2 tbsp. Chinese rice wine or pale dry sherry; 2 tbsp. Chinese bean paste (see Cook’s Note); 1 lb/455 g boneless pork loin, cut against the grain into strips ¼ in/6 mm thick; 1½ tbsp. cornstarch; 4 tsp. Asian sesame oil; 4 tsp. dark soy sauce; 4 tsp. hoisin sauce; 1½ tsp. finely minced garlic; 3 tbsp. canola or other neutral oil; 1 tsp. red pepper flakes; 4 green onions, including green tops, cut into 1-in/2.5-cm pieces (about ¾ cup/40 g); 1 medium red bell pepper, seeded, deribbed, and cut into narrow strips about 1 in/2.5 cm long (about 1 cup/115 g); 2 cups/200 g Parboiled Crosnes; 1½ tsp. peeled and finely minced fresh ginger; 3 tbsp. chopped fresh cilantro

Preparation info

Serves
4 or 5
as a Main Course

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

Stir-fried crosnes are similar in texture to water chestnuts—delighting the palate with an earthy crunch. In this dish, a dark, rich sauce slicks the meat and coats the dainty crosnes, delivering big flavors along with the strips of red bell pepper and green onion. Serve this stir-fry with steamed rice.

Ingredients

Marinade

1½ tbsp. dark soy sauce
1½ tbsp. Chinese rice wine or pale dry sherry

Main course
Spicy

Method

To make the marinade, in a medium bowl, whisk together the soy sauce, wine, oil, and cornstarch until smooth. Add the pork and toss to coat on all sides. Cover and set aside at room temperature for 30 minutes. (Alternatively, the pork can be marinated for up to 8 hours in the refrigerator. Remove it from the refrigerator 45 minutes before you plan to begin cooking.)