Free Quick & Easy Chinese by Nancie McDermott

friends.

SALT-AND-PEPPER PORK CHOPS, taiwanese-style
    When my family arrives at the Taipei airport after our long journey from our North Carolina home, our first stop after baggage claim is the noodle shop located outside the main arrivals hall, en route to the bus ticket counters. Its menu of hearty, comforting street-food meals reminds us that the long journey was worthwhile and marks the beginning of another happy reunion with my husband’s family. In the original dish, a thin-cut bone-in pork chop is served atop a bowl of soup noodles or a small mountain of rice. I like to present it on a serving of Everyday Noodles with Sesame Oil (page 143). Plan ahead so that these delicious Taiwanese-style pork chops have an hour or more to marinate before cooking time.
    3 tablespoons soy sauce

    2 tablespoons cornstarch

    1 tablespoon sugar

    ¼ teaspoon salt

    1 teaspoon freshly ground pepper

    1¼ pounds boneless, thin-cut pork loin chops (see Note)

    2 tablespoons vegetable oil

    SERVES 4

NOTE
To use bone-in thin-cut pork chops, buy about 1¾ pounds and allow a little extra cooking time
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    In a medium bowl, combine the soy sauce, cornstarch, sugar, salt, and pepper. Stir well to dissolve the sugar and cornstarch, and mix everything together into a smooth and flavorful marinade.

    Add the pork chops, turning to coat them evenly, and then cover and refrigerate for 1 hour, and up to 24 hours, turning now and then to season them well.

    To cook the pork chops, heat a large skillet over medium-high heat until very hot. Add the oil and swirl it to coat the pan well.

    Add the pork chops and their marinade in batches, cooking 1 to 2 minutes per side, until they are golden brown and cooked through. Transfer to a serving platter and serve hot or warm.

MU SHU PORK
    I adore this northern Chinese–style dish, whether we eat it tucked into Mandarin Pancakes (page 179) seasoned with a little hoisin sauce or enjoy it as part of a rice-centered meal.
Mu shu
means “cassia blossom,” a delicate yellow flower which is suggested by the puffy chunks of softly scrambled eggs in the dish. This is my weeknight version of the classic dish, in which I’ve included fresh mushrooms, shredded napa cabbage, and carrots. I’ve omitted the traditional dried lily buds and cloud ear mushrooms, which require soaking and trimming before cooking.
    ½ pound thinly sliced pork (such as pork shoulder, pork butt, or thick-cut pork chops)

    2 tablespoons soy sauce

    3 tablespoons chicken stock

    2 tablespoons dry sherry or Shaoxing rice wine

    1 teaspoon salt

    ½ teaspoon sugar

    2 tablespoons water

    2 teaspoons cornstarch

    3 tablespoons vegetable oil

    2 large eggs, beaten well

    1 tablespoon chopped garlic

    2 teaspoons finely chopped fresh ginger

    ¾ cup shredded carrots

    ¾ cup thinly sliced fresh mushrooms

    2 cups shredded napa cabbage or

    3 cups baby spinach leaves

    2 teaspoons Asian sesame oil

    ¼ cup finely chopped green onion

    SERVES 4

NOTE
Though the pork for this dish is traditionally shredded into thin strips, sliced pork works fine. Instead of button mushrooms, you can use 3 ounces of fresh shiitakes. Cut away and discard the stems, and then cut their caps into thin strips, about ¼ inch wide, to make about 1 cup
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    Cut the pork crosswise, against the grain, into thin slices. Stack the slices and cut them lengthwise into shreds. Put the pork in a medium bowl, add the soy sauce, and toss to season it evenly. Set aside for 10 minutes.

    In a small bowl, combine the chicken stock, sherry, salt, and sugar, and stir to mix everything well. In another small bowl, combine the water and cornstarch and stir to mix evenly, leaving the spoon in the bowl so you can give it a final stir. Place a medium bowl by the stove to hold the eggs after they are scrambled.

    Heat a wok or a large, deep skillet over high heat. Add 1 tablespoon of the vegetable oil, and swirl to coat the pan.

    Add the eggs, and swirl to spread them out over the surface of the