Wok-fried rapana with pork pieces
3 servings
30 minutes
Rapa with pieces of pork in a wok is an exquisite dish of Chinese cuisine that combines marine and meat notes in one harmonious composition. The combination of tender rapa and juicy pork stir-fried in a wok with aromatic spices and fresh vegetables creates a rich palette of flavors. The light sweetness of honey, the spiciness of soy and oyster sauces, as well as the sharp accents of ginger and pepper turn the dish into a gastronomic adventure. Noodles infused with spices provide textural completeness, while thin vegetable strips add freshness. This dish is perfect for cozy evenings or festive gatherings, highlighting the deep traditions of Asian cuisine. Bright and rich, it promises an unforgettable taste with every bite.
1
We put a piece of pork into boiling water, adding Chinese 'Five Spices' as well. We boil for 20 minutes.
- Pork: 150 g
- Chinese five-spice powder: pinch
2
At this time, we cut all the vegetables into thin strips.
- Carrot: 1 piece
- Baby courgettes: 0.5 piece
- Celery: 0.5 stem
- Spring onion: 4 stems
3
We rinse the rapanas. We cut them into small pieces.
- Rapana whelks: 3 pieces
4
In the water from boiled pork, we cook rice noodles until half-cooked. About 5 minutes. We drain the noodles into a separate container.
- Wide rice noodles (ho fun): 150 g
5
All ingredients should be finely chopped, and further cooking in the wok takes 10 minutes on high heat.
6
Pour sesame oil into the heated wok. Dilute with olive oil in a ratio of 1 to 3.
- Sesame oil: 1 tablespoon
- Olive oil: 3 tablespoons
7
Fry ginger, garlic, onion, and chili pepper for 1 minute. Then add carrot, zucchini, and pieces of rapana. Fry for two minutes. Next, add noodles, oyster mushrooms, and chickpeas. Stir-fry on high heat for 5 minutes. Push everything to the side of the wok. In the empty space, add pieces of pork, along with a spoon of honey and soy sauce. The frying should be quick so that none of the ingredients start to boil.
- Ginger: 1 piece
- Garlic: 4 cloves
- Spring onion: 4 stems
- Green bell pepper: 1 piece
- Carrot: 1 piece
- Baby courgettes: 0.5 piece
- Rapana whelks: 3 pieces
- Wide rice noodles (ho fun): 150 g
- Oyster mushrooms: 100 g
- Sprouted chickpeas: 20 g
- Pork: 150 g
- Honey: 1 tablespoon
- Soy sauce: 2 tablespoons
8
Adding oyster and fish sauces.
- Oyster sauce: 2 tablespoons
- Fish sauce: 2 tablespoons
9
Serve on a plate, garnished with thinly sliced hot pepper and a sprig of onion.
