Chinese Five-Fragrance Pork Chops and Baby Corn with Asparagus in Oyster Sauce
Five-fragrance Pork Chops
What is Chinese Five-fragrance Powder?
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Five-fragrance Pork Chops
Chinese five-fragrance powder is a mixture of cinnamon, star anise, cloves, fennel and Sichuan peppercorns. It goes exceptionally well with pork and chicken. The following recipe for Chinese style fried pork chops is an excellent example.
You can serve them with a lot of different side dishes but I particularly like baby corn and broccoli in oyster sauce. You can substitute fresh asparagus for the broccoli when it is in season. Steamed rice should also be served.
Since I don’t use a wok (I have an electric stove and woks do not work well on them) the instructions are for a using a large cast iron frying pan, which works just as well. The pork chops are normally deep-fried, but I just use one cup of oil and turn them over to brown the second side. In general, the Chinese like their meat well done.
Five-fragrance Pork Chops
4 Pork Chops ½ inch thick with the bone in. (Cut them in half and pound them about half as thick)
¼ Cup black Soy Sauce
1 Tablespoon Dry white Wine
1 Tablespoon Brown Sugar
½ Teaspoon Five-fragrance Powder
½ Teaspoon Minced Ginger Root
2 Scallions minced including the green part
Mix in a bowl and marinate for at least 30 Minutes
½ Cup Cornstarch
1 Cup of Oil (if you use a large skillet – more for a wok)
- Place the cornstarch on a plate and dredge the pork chop pieces one at a time.
- Heat the oil in a heavy frying pan over high heat to deep frying temperature.
- Fry four pork chop pieces at a time until golden brown, turn them over and brown the other side.
- Drain on paper towels and keep them warm in a 250 F oven while you prepare the stir-fry.
Baby Corn and Asparagus in Oyster Sauce:
8 Oz. Fresh Asparagus (cut into 1 ½ inch pieces)
1 Can of Baby Corn (drain and cut in half to make shorter pieces)
6 Chinese Dried Mushrooms (soak in hot water, remove the stems and cut them in half)
3 Tablespoons Oil for stir-frying
3 Tablespoons Oyster Sauce
1 Tablespoon Thin Soy Sauce
1 Tablespoon Dry White Wine
½ Teaspoon Sugar
1 Tablespoon Water
1 Teaspoon Sesame Seed oil (reserve until the last step)
- Blanch the baby corn and asparagus for 60 seconds in boiling water, drain them and place them in cold water to set the color. Drain them again.
- Heat a heavy skillet, add the oil and stir-fry the mushrooms, baby corn and asparagus for about 60 seconds.
- Stir in the sauce mixture and stir-fry 30 seconds more.
- Finally, swirl in the sesame oil and serve hot with steamed rice and the fried pork chops.
Baby Corn and Asparagus Stir-fry
How to Cook Rice
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