Black Bean Chili Oil Asparagus Shabu Shabu Pork Stir Fry (黑豆辣椒油蘆筍炒涮涮锅豬肉, Hak1 Dau6 Laat6 Ziu1 Jau4 Lou4 Seon2 Caau2 Saan3 Saan3 Wo1 Zyu1 Juk6)

Here’s another stir fry dish using Shabu Shabu pork, which is thinly sliced pork and can be found at your local Japanese or Asian market. You can always substitute pork loin or butt cut into thin 2-inch (5 cm.) pieces if you’re unable to obtain Shabu Shabu pork. This dish is slightly spicy and is great to make when asparagus is in season.

Enjoy!

Ingredients

1 lb.	500 g.	Shabu Shabu (thinly sliced) pork loin (涮涮锅豬肉, saan3 saan3 wo1 zyu1 juk6), 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
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.	Asparagus (蘆筍, lou4 seon2), cut into 2-inch (5 cm.) pieces
7.4 oz.	210 g.	One 15 oz. (425 gm.) can straw mushrooms (草菇, cou2 gu1), drained
1-2	1-2	Fresh red chili peppers (紅番椒, hung4 faan1 ziu1), optional and to taste, 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.	Laoganma brand Black Bean Chili Oil (黑豆辣椒油, hak1 dau6 laat6 ziu1 jau4) 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

Preparation Instructions

Laoganma Brand Black Bean Chili Oil
(黑豆辣椒油, hak1 dau6 laat6 ziu1 jau4)

1. Purchase or have your butcher cut pork loin into thin pieces. Thinly sliced pork can be purchased at your local Asian (Japanese) market for Shabu Shabu. Thinly sliced pork butt can also be substituted. There’s no need to use baking soda to tenderize the meat since the pork is sliced so thinly. Cut the pork into 2-inch (5 cm.) pieces.
2. Marinate the 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.
3. Wash and cut the asparagus into 2-inch (5 cm.) pieces.
4. Open the straw mushroom can and discard any liquid.
5. Crush the ginger and garlic in a garlic press, and put into a small bowl.
6. Wash and cut the fresh red chili peppers into ½-inch (15 mm.) pieces.
7. Wash and cut the green onions into ½-inch (15 mm.) pieces.
8. Prepare and mix the sauce in a small bowl: add the Laoganma brand Black Bean Chili 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 pork pieces to the wok in a single layer on the bottom and brown the outside. 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 straw mushrooms. Stir fry the mushrooms and then transfer to the bowl with the pork.
3. Reheat the wok over high heat before adding oil and then the red chili peppers. Quickly stir fry the red chilies to brown and then add the asparagus. Stir fry to brown the asparagus before adding 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 green onions and the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (water, stock, Shaoxing wine or dry sherry) to the wok. 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 Clay Pot Rice (煲仔飯, Bou¹ Zai² Faan⁶) or steamed rice.