Prepare to embark on a gastronomic adventure that challenges your culinary boundaries and tantalizes your taste buds! This extraordinary Chinese recipe transforms the often-overlooked pigs stomach into a mouth-watering masterpiece that combines tender, flavorful meat with vibrant vegetables in a stunning stir fry and comforting soup. Whether you're an adventurous foodie or a curious home cook looking to expand your recipe repertoire, this dish promises to surprise and delight with its rich flavors and unique texture.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 500g pigs stomach, cleaned and sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- Begin by thoroughly cleaning the pigs stomach under cold running water, removing any excess fat or membranes. Pat dry with paper towels and slice into thin, uniform strips.
- Marinate the pigs stomach in soy sauce and oyster sauce for 15 minutes to enhance flavor and tenderize the meat.
- Heat a wok or large skillet over medium-high heat. Add a small amount of cooking oil and wait until it shimmers.
- Stir fry minced garlic and sliced ginger for 30 seconds until fragrant, being careful not to burn.
- Add marinated pigs stomach to the wok and quickly stir fry for 3-4 minutes until the meat starts to turn golden and slightly crisp at the edges.
- Incorporate sliced bell peppers and onions, continuing to stir fry for another 2-3 minutes until vegetables are slightly softened but still crisp.
- Season with additional salt and pepper to taste. Remove stir fry portion and set aside.
- For the soup, use the same wok and add chicken broth. Bring to a gentle simmer.
- Add remaining stir-fried pigs stomach and vegetables to the broth. Simmer on low heat for 45-50 minutes until meat becomes tender.
- Taste and adjust seasoning as needed. Serve hot with steamed rice.
Tips
- Cleaning is Crucial: Spend extra time thoroughly cleaning the pigs stomach, removing all membranes and fat. This ensures a clean, pleasant taste and texture.
- Marination Magic: Don't rush the marinating process. The 15-minute soak in soy and oyster sauce helps tenderize the meat and infuse deep flavors.
- Wok Temperature Matters: Ensure your wok or skillet is at medium-high heat to achieve that perfect golden, slightly crisp exterior on the pigs stomach.
- Prevent Overcooking: Stir fry the pigs stomach quickly to maintain its tender texture. Overcooking can make it tough and chewy.
- Vegetable Crispness: Add bell peppers and onions later in the cooking process to maintain their crisp texture and vibrant colors.
- Slow Simmer for Soup: The key to a tender soup is a low, gentle simmer. This allows the pigs stomach to become incredibly soft and absorb the broth's flavors.
- Seasoning Secrets: Taste and adjust seasonings throughout the cooking process. The final flavor should be a perfect balance of savory and aromatic.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
