Pork and Shrimp Stir Fry

Pork and Shrimp Stir Fry combines two very different proteins, pork and shrimp, and some unusual seasoning elements to produce a deeply flavorful and satisfying dish.  The marinade adds bracing Chinkiang vinegar and fish sauce to bring a snap of brightness to the other ingredients and, together with the fermented black beans in the sauce, all serve to increase the umami element of Pork and Shrimp Stir Fry, while the different textures presented by the pork, shrimp and bok choy greatly contribute to the enjoyment of this dish. While we prefer Pork and Shrimp Stir Fry on its own, it can be served with steamed rice or noodles for a larger meal.  As there is no spicy ingredient in Pork and Shrimp Stir Fry, be sure to have some Spicy Sichuan Chili Crisp available at the table.

Prep Time for Pork: 10 minutes plus marinating time, Prep Time for Stir Fry: 30 minutes, Cooking Time: 35 minutes.  Serves 4.

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Ingredients:

• 1 ½ lbs boneless Pork
• 1 Tb granulated Sugar
• 3 Tbs minced Garlic, divided
• 3 Tbs crushed Ginger paste, divided
• 2 Tbs Mirin*
• 2 Tbs Soy Sauce
• 1 Tb Chinkiang Vinegar*
• 1 Tb Fish Sauce*
• 4 Tbs Fermented Black Beans*
• 4 Tbs Cooking Oil (Peanut/Canola Oils blend is recommended)
• 1 ½ cups Onion, thinly sliced lengthwise
• 1 ½ cups Celery, thinly sliced on the diagonal
• 3 Baby Bok Choy, leaves and stems cut into bite-size pieces to yield 2 cups of stems, 3 cups of leaves
• 4 Tbs Shaoxing* or Dry Sherry
• 2 Tbs Cornstarch
• 1 lb Shrimp, 21-25 count, shelled, deveined and tail removed

Preparation:

1. Prepare the marinade by combining the sugar, 1 tablespoon each of minced garlic and crushed ginger paste, mirin, soy sauce, Chinkiang vinegar and fish sauce, stirring to dissolve the sugar.
2. Slice the pork into thin strips, add to the marinade, cover and refrigerate for a minimum of 2 hours or overnight.
3. Place the fermented black beans in a bowl, cover with warm water and soak for 1 to 2 hours to remove some of the salt from them.
4. Slice the onion, celery and bok choy; combine the sliced onion, celery and bok choy stems in a bowl and the sliced bok choy leaves in a second bowl.
5. Drain the fermented black beans, discarding the soaking water. Prepare the sauce by combining the drained fermented black beans, Shaoxing or dry sherry and cornstarch in a bowl and set aside.
6. Remove the pork from the marinade, discarding the marinade.
7. Add the cooking oil to a wok or wide, deep frying pan over a high heat. When the oil is hot, add the pork to the wok and stir fry, uncovered, until the pork is beginning to brown.
8. Add the onion, celery and bok choy stems to pork and continue to stir fry until the vegetables have softened a bit.
9. Add the bok choy leaves and shrimp to the wok and stir fry until the shrimp are just turning pink. Stir the sauce into the wok and stir fry until the sauce thickens.
10. Serve Pork and Shrimp Stir Fry immediately with steamed rice or noodles if you prefer, with Spicy Sichuan Chili Crisp available at the table and accompanied by a dry, crisp rosé.

*Notes:

• Mirin, Chinkiang Vinegar, Fish Sauce and Shaoxing can be purchased in Asian supermarkets, many national-name supermarkets as well as online.
• Fermented Black Beans can be purchased in Asian supermarkets and online.