Today’s stir fry carrot with pork shredded is a dish that I learned after I went to Guangdong. When I lived in the Northeast of China, carrot were generally not the main ingredient and were usually cooked with other vegetables, like stir fry cabbage with black fungus.
The carrot as the protagonist has a little sweetness, and with the aroma of the pork, it is also a dish that consumes a lot of rice. And we all know that carrots are rich in carotene, which is good for the liver. Carrots are a bit tough and shredded for easier frying.
Yesterday was the Qingming Festival, a traditional Chinese festival, which is also a solar term. People usually go to visit graves on this day to pay homage to their ancestors. Now the Chinese also associate the Cold Food Festival with the Qingming Festival. Because the Cold Food Festival is 105 days after the winter solstice solar term, just a day or two before Qingming. The reason why it is called the Cold Food Festival is because when it was a festival at the beginning of the day, no fire was used to cook, but only cold food was eaten. There are also many traditional foods on the Cold Food Festival, and I think the most representative one is the wormwood cake with red bean paste(Qing Tuan).
Cooking Tips:
- Marinating the pork for 10 minutes before cooking, to get the tender texture of the pork.
Stir Fry Carrot with Pork Shredded
Equipment
- Wok for stir-frying
Ingredients
- Lean pork about 125 gram, shredded
- Two carrot about 380 gram, peeled and shredded
- 5 cloves garlic, chopped
- 8 gram scallions, chopped
- 4 tablespoon oil
- 1/4 teaspoon salt
- 1 teaspoon light soy sauce
- For marinating pork
- 3 gram ginger, shredded
- 1 tablespoon light soy sauce
- 1/2 tablespoon oil
Instructions
- Marinating the pork with oil, light soy sauce, ginger shredded for 10 minutes, remove the ginger shredded
- Add 4 tablespoon oil to the wok, heat over medium-high heat, add the marinated pork, stir-frying until just cooked and the color turns white
- Add shredded carrot, garlic chopped, scallions, light soy sauce, salt to the pork, keep stir-frying until cooked through, about 2-3 minutes.
- Serve with rice.
