Spicy Pork and Dried Shrimp with Chives (油辣椒蝦米豬肉, Jau4 Laat6 Ziu1 Haa1 Mai5 Zyu1 Juk6)

 

This recipe was updated on 02 Nov 2015. The Chinese name was added, some instructions and ingredient quantities were changed, and metric measurements added.

I bought chives at my local Asian supermarket because they looked good and I’ve never really cooked many dishes using them (plus they were cheap). If you’ve been reading my recipes, you’ll probably notice that many dishes are created from what’s available in my refrigerator. This is another dish that falls into this category. I’ve never made this dish before, but I had the ingredients and I needed to cook something for dinner. The leftovers (if any) make a good topping for noodles.

Enjoy!

Ingredients

1.75 oz.	50 g.	One-half of a 3.5 oz. (100 g.) package of medium dried shrimp (蝦米, haa1 mai5), rehydrated
¾ lb.	375 g.	Ground pork meat (豬肉, zyu1 juk6)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Chives (韭菜, gau2 coi3), cut into 2-inch (5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Laoganma brand Chili In Oil (油辣椒, jau4 laat6 ziu1) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Laoganma Brand Chili In Oil
(油辣椒, jau4 laat6 ziu1)

Preparation Instructions

1. Marinate the ground pork in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the pork overnight, take it out of the refrigerator at least one hour before cooking.
2. Pour boiling water over the dried shrimp in a heat proof bowl and rehydrate the shrimp for at least one hour. Remove the shrimp from the rehydration liquid. Reserve the rehydration liquid for later use in the cooking process.
3. Wash and cut the chives into 2-inch (5 cm.) pieces.
4. Crush the ginger and garlic in a garlic press and put into a small bowl.
5. Prepare and mix the sauce in a small bowl: add the Laoganma brand Chili In Oil or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the ground pork to the wok in a single layer on the bottom and brown the outside, breaking up any clumps that form. You may have to cook the pork in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the pork to a bowl.
2. Reheat the wok over high heat before adding oil and then the dried shrimp. Stir fry the shrimp and then transfer them to the bowl with the pork.
3. Reheat the wok over high heat before adding oil and then the chives. Stir fry the chives to brown them and until they just wilt. Add the bowl with the ginger and garlic mixture to the wok, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant. Add the contents of the bowl with the pork back into the wok, and stir fry all the ingredients together.
4. Add the sauce ingredients and some of the shrimp rehydration liquid to the wok, and stir fry the ingredients together. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.