Fiery Plum-Glazed Pork Stir-Fry

Dragon and Lily Pork is a delightful stir-fry dish originating from a Chinese cookbook by Virginia Lee, which has been adapted here to incorporate minced pork for a firmer texture, black pepper instead of Szechwan peppers, and an addition of plum jelly for a sweet contrast to the spicy chili flavors. This recipe embodies the essence of quick and flavorsome Asian cooking, perfect for a meal that’s ready in just 1 hour, including 45 minutes of preparation and 15 minutes of cooking time.

Ingredients

To prepare Dragon and Lily Pork for 4 servings, you will need:

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• 16 ounces firm tofu, cut into cubes
• 8 tablespoons soy sauce
• 1 tablespoon ginger, finely chopped
• 1 clove garlic, minced
• 1/4 cup chicken broth
• 2 tablespoons plum jelly
• 2 teaspoons black pepper (or Szechwan pepper, if available)
• 2 scallions, thinly sliced
• 1/2 tablespoon cornstarch
• 2 tablespoons water
• 1 cup rice, cooked (for serving)

Nutritional Information

Per serving:

• Calories: 1392.7
• Fat: 23.6g
  • Saturated Fat: 4.4g
• Cholesterol: 37.4mg
• Sodium: 397.6mg
• Carbohydrates: 247.7g
  • Fiber: 6g
  • Sugars: 6.6g
• Protein: 42.1g

Instructions

1. Prepare Ingredients: Start by blending together the minced pork, chili paste with garlic, and soy sauce in a bowl.

2. Cook Pork: Heat oil in a wok over medium-high heat. Add the pork mixture and cook for about 1 minute until browned and fragrant.

3. Add Aromatics: Add the chopped ginger and minced garlic to the wok. Stir-fry briefly until aromatic, about 30 seconds.

4. Add Liquids: Pour in the chicken broth and plum jelly. Stir well to combine and cook for about 1 minute until the jelly is fully dissolved and integrated into the sauce.

5. Incorporate Tofu: Gently add the tofu cubes to the wok. Stir carefully to coat the tofu with the sauce. Allow it to heat through, about 2 minutes.

6. Seasoning: Sprinkle in the black pepper (or Szechwan pepper) and add the sliced scallions. Stir to distribute evenly.

7. Thicken Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Pour this mixture into the wok, stirring gently to thicken the sauce. Cook for another minute until the sauce reaches your desired consistency.

8. Serve: Once the sauce has thickened, remove from heat. Serve the Dragon and Lily Pork hot over cooked white rice.

Recipe Notes

• Substitutions: If Szechwan peppers are unavailable, adjust the heat level with black pepper or crushed red pepper flakes. Adjust the amount of plum jelly according to your preference for sweetness.

• Spice Level: The dish is meant to be fiery hot; however, you can adjust the spiciness by controlling the amount of chili paste or peppers used.

• Serving Tip: If the dish turns out too spicy, serve it over more rice to dilute the heat and balance the flavors.

Dragon and Lily Pork offers a tantalizing blend of savory, spicy, and sweet flavors, making it a versatile dish that can be enjoyed as a main course with rice or as part of a larger Chinese-inspired meal. Experiment with the ingredients to tailor it to your taste preferences while maintaining its essence as a quick and delicious stir-fry.