Oysters and Ground Pork with Chinese Broccoli (芥蘭豬肉鮮蠔, Gaai3 Laan4 Zyu1 Juk6 Sin1 Hou4)

Seafood and ground pork are a classic combination in Chinese dishes. In this case, fresh oysters are the seafood with the contrasting texture comes from the Chinese broccoli. The oyster liquor, which is the juice from the oyster, is added to the sauce to further enhance the oyster flavor and to increase the amount of sauce (which goes well over rice).

 

Enjoy!

Ingredients

8 oz.	227 g.	One jar fresh oysters (鮮蠔, sin1 hou4)
¾ lb.	375 g.	Ground pork (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.	Chinese broccoli (芥蘭, gaai3 laan4), cut into ½-inch (15 mm.) pieces
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) 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.	Huy Fong Foods brand chili garlic sauce (蒜蓉辣椒酱, syun3 jung4 laat6 ziu1 zoeng3) 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)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
		Oyster liquor
½ Tbs.	7.5 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	15 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. Marinate the ground pork 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. Remove the oysters from the jar at least one hour before cooking and reserve the oyster liquor (i.e. the juice) for later use in the cooking process.
3. Wash and cut the Chinese broccoli into ½-inch (15 mm.) pieces.
4. Crush the ginger and garlic in a garlic press and put into a small bowl.
5. Wash and cut the green onions into ½-inch (15 mm.) pieces.
6. Prepare and mix the sauce in a small bowl: add the Huy Fong Foods brand chili garlic sauce 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 and 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. You may have to cook the pork in batches, so be sure to reheat the wok over high heat before adding more oil. Set the pork aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the bowl with the ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the Chinese broccoli. Add the green onions, oysters, and the contents of the bowl with the pork back into the wok and gently stir fry all the ingredients together, being careful not to break up the oysters.
3. Add the sauce ingredients and oyster liquor to the wok and stir fry the ingredients together. The sauce quantity can be governed by adding more or less of the oyster liquor. 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.