Directions

1. Slice the pork into 1/8-inch think pieces. I am using pork loin but pork shoulder and tenderloin will also work. Or you can switch to chicken breast or beef.
2. Place the pork in a mixing bowl and add 1/4 tsp of salt, 1/4 tsp of white pepper, 1.5 tsp of dark soy sauce, 1.5 tbsp of cornstarch, 1.5 tbsp of Chinese cooking wine, and 1 egg white. If you don’t know what to do with the left over egg yolk, check out my General Tso’s Chicken.
3. Mix until the seasonings are well combined, then massage the meat for 5 minutes or until the meat becomes sticky. Add 1.5 Tbsp of oil and give it a rough mix. This helps to separate the meat slices, making it easy to stir fry later. Alright, set it aside.
4. Cut the broccoli into bite-size florets. Fill a big bowl with 2 liters of water and add 2 tsp of salt and 2 tsp of baking soda. Add the broccoli and stir until the salt and baking soda dissolves. Then, soak for 10-15 minutes. Most pesticides are acidic. As an alkaline salt, baking soda can disrupt the stability of pesticides and decompose them. This method works for other vegetables as well.
5. While waiting for the broccoli, we can combine our stir fry sauce or what we call “碗芡”. Add 1.5 tbsp of light soy sauce, 1/2 tbsp of oyster sauce, 1 tsp of hoisin sauce, 1 tsp of cornstarch, and 1/4 cup of water to a bowl. Mix well and set it aside.
6. Rinse the broccoli florets and drain thoroughly. If possible, use a salad spinner to remove the excess water. Add 1 Tbsp of vegetable oil and stir to coat the broccoli.
7. Turn the heat to medium and add the broccoli to the wok. Spread it out and let it toast for a little bit. Toss the broccoli and continue to toast for 3-4 minutes or until slightly charred. This method gives the dish a lovely smoky flavor. Take it out and set it aside.
8. It is important to clean the wok if you see any residue otherwise it will cause the food sticks to the bottom.
9. Turn the heat to high and heat the wok until smoking hot. Add 15 Tbsp of pork lard and swirl to melt it. If you don’t like animal fat, you can use vegetable oil.
10. Carefully add the pork and quickly loosen the meat. Sear over high heat for 2-3 minutes. When most of the pork changes color, toss in the garlic and diced Thai bird eye chilies and stir until fragrant. If you can’t handle spicy food, use bell pepper instead.
11. Introduce the broccoli back into the wok. Pour in the sauce and stir well. Serve with white rice.