Therefore, let me introduce you to today’s sponsorship – Souped Up Recipes wok. Without that, your stir fry is not authentic. Wok hay is also known as the breath of the wok it refers to a complex smoky aroma and taste created by properly cooking the food in a well-seasoned carbon steel wok over extremely high heat. Second, because it is a stir fry, you really need a Chinese wok to be able to toss the ingredients around and get the wok hay effect. The first is not to follow the recipe exactly just make it with whatever ingredients you have in your fridge as this is an impromptu stir fry. There are just 2 things you need to do to make this authentic. Before serving, add a drizzle of sesame oil for the nutty taste. Add a splash of Chinese cooking wine from the side of the wok. At this time, you can add the bean sprout and the leafy part of the gailan. Season with 1 tbsp of soy sauce and 1/2 tbsp of oyster sauce. If you see the wok is a bit dry, you can add a couple splash of water the steam will help to cook the vegetables through. Stir for a minute or until they are fragrant. Make sure you tilt the wok so you can leave the oil in there. Once the pork has changed color, you can take it out. If the pork is fully cooked now, it will be overcooked when we mix it with the vegetables later. I know that doesn’t sound like enough time to cook the pork through, which is exactly what we want because we will cook it furthermore. Add some cooking oil and toss it around to cover the bottom of the wok. Turn the heat to high and heat the wok until it is smoking hot. Set it aside for 15 minutes.īefore cooking, quickly mix 2 tsp of cornstarch and 1/4 cup of water. You can also use the same marinade but switch to chicken or beef. Marinate it with 1/2 tsp of salt, 1/4 tsp of baking soda, this will help to tenderize the meat 1 tsp of soy sauce, 1.5 tsp of dark soy sauce, and some black pepper to taste. Slice 2 cloves of garlic and 1/2 inch of ginger thinly įor the protein, I am using 12 oz of pork shoulder, which I cut it into 1/8 of an inch thick slices. I choose Chinese broccoli, carrot, snow peas, bell pepper, cauliflower, and bean sprout. Roughly cut 14 oz of vegetables into bite size. 1 tbsp of soy sauce to seasoning the vegetables.1 tsp of soy sauce to marinate the pork.12 oz (340 gram) of meat (beef, pork, chicken, fish…).There is no specific recipe for Chao Za Sui because it is an impromptu stir fry that is made with whatever ingredients you have. Sui 碎 mean broken it is referring to all the roughly chopped ingredients.Chao 炒 means stir fry, which is the most common cooking technique in Chinese cuisine.It is the transliteration of Cantonese pronunciation of “炒杂碎” I’ve got so many people requesting it so I did a lot of research to find out the Chinese root of this dish turns out it does exist in China. A lot of people believe that this dish was invented in the US by Chinese Americans.

Add the bean sprout and the leafy part of the gailan.

Season with 1 tbsp of soy sauce and 1/2 tbsp of oyster sauce.

If you see the wok is a bit dry, you can add a couple of splash of water the steam will help to cook the vegetables through. Make sure you tilt the wok so you can leave the oil in the wok.

Turn the heat to high and heat the wok until it is smoking hot.

Before cooking, quickly mix 2 tsp of cornstarch and 1/4 cup of water.

Marinate it with 1/2 tsp of salt, 1/4 tsp of baking soda, 1 tsp of soy sauce, 1 tsp of dark soy sauce, and some black pepper to taste. Cut 12 oz of pork shoulder into 1/8 of an inch thick slices.

Slice 2 cloves of garlic and 1/2 inch of ginger thinly.

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