00:00This ginger roast hit your table faster than delivery under 20 minutes from cold wok to
00:05glossy pepper steak. Grab your wok, let's stir fry. For a printable version of this recipe,
00:11visit my website, just google ginger roast that you two find me. Let's start with the pork. Take
00:16your 250 grams of boneless pork chop. Many people use thinly sliced pork or beef but I personally
00:23like using thicker chops to give more bite. Grab a rolling pin or anything similar, then pound the
00:29pork until it's just under 1cm thick. Now cut it into thin strips, about the width of your pinky finger.
00:45If some of the slices are too long like these, just cut them in half. Toast these strips into a
00:53bowl with a quarter teaspoon of salt, a pinch of white pepper, two teaspoons of sake, and half a
00:59teaspoon of soy sauce. Mix everything well. Now comes the velveteen. Mix in one egg white,
01:08working it through the pork with your hands until everything's evenly coated. Sprinkle in two tablespoons
01:15of potato starch or corn starch if that's what you have, and mix until the surface looks satin coated.
01:22You'll see the glossy shin develop. Finish with a teaspoon of neutral oil to seal everything in.
01:30As you probably noticed, this is a Japanese adaptation of Chinese pepper steak. It was introduced
01:35to Japan by Chinese chef Chen Ken-min. He is the same pioneer who brought dishes like marble tofu and
01:42tan tan-tan-men, adapting them with a touch of sweetness and approachable spice that the Japanese
01:47could handle. Cover the bowl and pop it in the fridge while we prep everything else. While the pork
01:54rests in its marinade, let's prepare the other ingredients. Julienne 150 grams of bell peppers
02:00into thin matchsticks. The classic choice in Japanese homes is piment like these. Those are smaller,
02:07bitter and ripe green peppers with cruncher bites, but you can use any bell pepper. I'm using a mix of
02:14green piment and red bell peppers today for colour. Feel free to use different colours.
02:19By the way, prepping is everything for this dish. It keeps fast stir-fries calm, removing decision fatigue
02:26so you can cook confidently at speed on busy weeknights. Once julienned, soak them in a bowl of ice-cold
02:34water.
02:36Peel and julienne 15 grams of ginger root, thinly slice two cloves of garlic,
02:44and drain and rinse your 150 grams of water-packed bamboo shoots. I'm using water-packed julienned
02:52bamboo shoots. If yours are not already julienned, slice them into thin matchsticks to match the other
02:58ingredients. Now for the sauce. In a small bowl, whisk together two teaspoons of oyster sauce,
03:04two teaspoons of soy sauce, half a tablespoon of sugar, half a teaspoon of Chinese-style chicken bouillon
03:12powder, one tablespoon of water, and a quarter teaspoon of potato starch. Whisk until completely smooth
03:19and set it by the stove. Set your wok or a large frying pan of medium-high heat. Add a
03:29tablespoon
03:29and a half of neutral oil and swirl it around to coat the surface. If the oil starts smoking heavily,
03:37just reduce the heat slightly before adding the pork. You want it hot but controlled.
03:42Add your marinated pork in a single layer and let it sit undisturbed for 30 to 45 seconds. This gives
03:51it time to develop the beautiful browning. Then start tossing. Stir fry just until the pork turns opaque
03:59with light browning on the edges. Transfer the pork to a plate and keep it by the stove. We'll bring
04:09it back
04:09in soon. Take a look at your wok. If it looks completely dry, add a small splash of oil. Now
04:18add bamboo shoots
04:19and stir fry them for about 30 seconds. This drives up any excess moisture to prevent steaming our other
04:26vegetables. Toss in your ginger and garlic. Stir fry for 15 to 20 seconds until fragrant. Drain those peppers
04:35well and add them next. Toss everything for about a minute. You're looking for the green to brighten
04:42and the edges to soften just slightly but they should still have the satisfying squeak against the pan.
04:50Work over high heat and keep the pan moving. Slide the pork back into the wok and toss so the
04:57meat,
04:57peppers and bamboo shoots mingle evenly. Everything should glisten with oil and release a lively sizzle.
05:05Give your sauce another vigorous stir, then pour it around the edge of the hot wok. Immediately start
05:11tossing over high heat. The sauce should bubble and turn glossy in 30 to 60 seconds, clinging to every
05:19shred of pork and vegetable. If it over-thickens, splash in a tablespoon or two of water to loosen it.
05:26If it's too thin, let it cook for 15 to 20 seconds more. Now with the heat still high, drizzle
05:34that
05:34final half teaspoon of soy sauce along the hot inner rim of the wok or empty space on the surface
05:40so it
05:41sizzles. Then toss everything three to four times to perfume the entire dish. This quick soy on the wok
05:49wall move blooms the aroma without over-salting. It's all about hitting the hot wok surface to flash off the
05:57water
05:57and intensify those roasted savoury notes. Turn off the heat immediately.
06:04Spoon a bit of sauce from the pan, let it cool for a few seconds, then taste. This is your
06:09moment to tune the
06:10dish to your palate. Need more salt, add a few drops of soy sauce. Want a touch more sweetness,
06:17a pinch of sugar. Too intense, a splash of water will balance it.
06:21Just return to a fast toss to re-gloss everything. It can get altered by using more or less of
06:28the
06:28vegetables and meat. No one wants to use 150 grams of pepper exactly for the sake of recipes and leave
06:34the rest. Or ask for 250 grams of pork chops exactly, you know what I mean. I'm using more vegetables
06:41this
06:42time so I need it to add a bit more flavour. Pile this onto a warm plate and finish with
06:49a few drops
06:50of toasted sesame oil, ultimately it'll eat if you like a bit of heat. And there you have it,
06:58ginger roast on the table. Now, grab some rice and enjoy that glossy coat doing exactly what it was
07:04built to do. Want even more delicious recipes? Grab my free cookbook from the link in the description.
07:12Okay, let's go over the ingredients one more time. And if you're ready to cook,
07:16grab the written instructions by clicking the full recipe box with a picture that's about to pop up on
07:21your screen. You'll find the full recipe with all the tips I couldn't fit into this video right on my
07:31website. The link's on the screen now. And if you're in the mood for more, my pork playlist is waiting
07:37for you next. Thanks so much for watching, and I'll see you again soon.
07:41Bye.
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