This simple and quick pork and coriander stir-fry dish comes from Northern China, just south of Beijing – from Shandong – and is part of the Lu cuisine (which is why it’s not a stew this time!)

Sometimes it has been modified to a spicier dish (by adding chilli), but the original version only uses salt, soya sauce, cooking alcohol, ginger and spring onion for flavouring. My family never made it with chilli peppers, so this is what you’ll find here.

The best cut of pork for this stir-fry is the fillet (aka the tenderloins). The cheapest pork I found during my shopping trip was already cubed, so that’s what I’m using. To make up for the cut, I’m cutting these into smaller pieces here. The aim is for it to cook very rapidly, so the prep time is roughly 10 minutes, but it should only cook for around 5-6 minutes.

This version of the recipe serves 2.

Ingredients
200g of pork
1 egg
1 tbsp of plain flour
4-5 spring onions (small)
2 slices of ginger
1 tbsp of soya sauce
1 tbsp of Shaoxing rice wine
200g of coriander
Salt to taste
2-3 drops of sesame oil

Yes, that’s not a typo, you really do need 200g of coriander! Continue reading “Shredded pork and coriander recipe (xiang cai chao rou si)”