Minced Pork With Peas (豌豆粒肉沫): Saucy Over Rice
Sweet green peas braised with minced pork, garlic, and chili in a glossy soy and oyster sauce, made for steamed rice.
Equipment
- Wok or large skillet
- Small Saucepan
- Colander
Ingredients
For the Dish
- 10 oz green peas, fresh or frozen
- 7 oz minced pork
- 3 cloves garlic, minced
- 1 to 2 red chilies, minced adjust to taste
- 0.5 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 0.5 tsp sugar
- 0.5 tsp fine salt, plus 2 tsp for blanching
- 2 slices ginger, minced
- 2 tbsp neutral oil
Instructions
- Finely chop the garlic and chilies.
- Blanch the peas in water with 2 tsp salt for 2 to 3 minutes, then drain.
- Fry the minced pork in oil over low heat until browned.
- Add the garlic, ginger, and chili and fry until golden.
- Add the dark soy and stir to color the pork.
- Add the blanched peas and toss together.
- Add water to the level of the peas, then season with light soy, oyster sauce, salt, and sugar and simmer.
- Simmer until the sauce reduces and turns glossy, then serve.
- Spoon over steamed rice and enjoy.
Notes
Tips: Blanch the peas in salted water to keep them green. Fry the pork over low heat so it does not stick, and reduce the sauce until it clings.
Food Safety: Cook pork thoroughly and reheat leftovers to 165°F (74°C). Do not leave cooked pork at room temperature longer than 2 hours.
Allergen Notice: Contains soy and shellfish (oyster sauce).
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.