For the Chinese white sauce:
3 cups stock (chicken stock, pork stock or vegetable stock, 540 ml)
3 cloves garlic (finely minced or grated)
3/4 teaspoon ginger (grated)
1 teaspoon scallion (white part only, minced)
1 1/2 teaspoon salt (to taste)
3/4 teaspoon sugar
1/8 teaspoon white pepper
3/4 teaspoon sesame oil
1 1/2 teaspoon oyster sauce (or vegetarian oyster sauce)
1 teaspoon MSG (totally optional!)
Pour chicken, pork or vegetable stock into a resealable glass jar. It’s best to use home-made stock but you can use store-bought as well. If you use store-bought prepared stock, try to use a pure stock without any other flavorings added (herbs, spices, etc.), as usually store-bought stocks are usually made for western cooking.
Next, add the garlic, ginger, and scallion whites. It’s best if these aromatics are very finely minced. Add, salt, sugar, white pepper, sesame oil, oyster sauce (or vegetarian oyster sauce), and MSG if using.
Seal, and shake well to combine. Store in the refrigerator for up to 1 week. Shake before using. Makes enough sauce for 4-6 dishes.
To make a stir-fry:
8 ounces meat of your choice (225g, pork, chicken, or beef; thinly sliced ¼ inch thick)
3 cups mixed vegetables (bell pepper, mushrooms, celery, carrots, snow peas, snap peas, broccoli/broccolini, cauliflower, bamboo shoots, lotus root, etc.)
1/2 cup firm tofu (cubed, optional)
2 tablespoons vegetable oil
1 tablespoon Shaoxing wine
1/2 – 3/4 cup prepared Chinese white sauce (depending upon how much sauce you like)
1 tablespoon cornstarch (mixed with 1 tablespoon water; you may need a little more or less, depending upon how much sauce you use and how thick you like it)
Take your sliced meat, and velvet it using our method for velveting beef, velveting chicken, or velveting pork.
Bring 4 to 6 cups of water to a boil, and blanch the vegetables and tofu for 30 to 60 seconds. Drain thoroughly and set aside. (Blanch in 2 batches if you have lots of vegetables, or if vegetables require different cooking times. Dense vegetables like carrots will take a little longer than snap peas, for example).
Heat your wok over high heat until it just starts to smoke. Use 2 tablespoons of vegetable oil to evenly coat the wok. Spread the velveted meat in the wok in one layer. Sear for 30 seconds on each side. Remove from the wok and set aside. Note, instead of searing the meat, you can also blanch it; just reduce oil to 1 tablespoon for stir-frying.
Next, without washing the wok, reheat your wok over high heat, and add the blanched vegetables and Shaoxing wine. Stir everything together, and add the meat.
Add 1/2 to 3/4 cup of your white stir-fry sauce, and stir-fry everything together to deglaze the wok. Keep cooking until the sauce comes to a full simmer.
Mix the cornstarch and water into a slurry. Move the pork and vegetables to the sides of the wok. There should be a little well of sauce/liquid at the center of the wok. Pour the cornstarch slurry into the liquid, stirring constantly, until thickened.
Give everything a final stir. Taste for seasoning and adjust if needed. Plate and serve over steamed rice.