7 oz. streaky pork
2-3 lbs. fresh peas in pods
1 cup pork lard (actual consumption about 10%)
3 oz. carrot
1/2 teaspoon salt
1/2 teaspoon gourmet powder
4 teaspoons cooking wine
a dash of pepper
1 tablespoon minced scallion white
1/2 tablespoon minced ginger
1 tablespoon cornflour in 1 tablespoon water
1 egg white
a little sesame oil
1) Dice pork into cubelets of 3/8 inches square.
Peel carrot and cut it into cubelets the size of the peas.
2) Parboil peas and carrot cubelets. Drain and cool with cold water poured through.
Mix pork dice with salt (1/4 teaspoon), gourmet powder (1/4 teaspoon), cooking wine (2 teaspoons), pepper, egg white and cornflour solution (1 tablespoon). Stir thoroughly well, sprinkle on sesame oil and stir even.
3) Heat frying pan and put in lard, when lard is warm, slip in little by little the starch-coated pork dice. When these turn white, stir with slice. Remove and drain.
Heat pan again with a little remaining lard. Stir-fry scallion and ginger a minute, add 4 cups of boiling water and then flavor with salt (1/4 teaspoon), gourmet powder (1/4 teaspoon), cooking wine (2 teaspoons) and pepper. Bring this to a boil and place in peas, carrot and pork cubelets. Keep cooking for about 3 minutes. Thicken with remaining tablespoon of cornflour (further diluted).
(1) Minced pork may be used instead of cubelets.
(2) Other auxiliary ingredients may be used in addition to carrot, such as dried winter mushrooms, winter bamboo shoots and water chestnuts (all cut in cubelets) for the matching of contrasting colors.
(3) This is a seasonal dish, usually made in China at the end of spring and beginning of summer, when fresh peas are available.