🥢 Batch Base: Neutral Meat + Veg Stir Fry
Batch Size: (3–4 Days) Total time includes trimming the excess fat from the pork.
Ingredients
Protein
- 600 g meat strips (pork / chicken / beef)
Veg (mix and match)
- 1 onion (sliced)
- 2–3 cloves garlic (sliced)
- 150–200 g mushrooms (I didn’t add) OR
- 1 bell pepper OR
- Big handful Swiss chard (add last) (I forgot to add)
Optional:
- 1 carrot (julienned)
Directions
🧪 Meat Marinade (Do This — Important)
Mix with raw meat:
- 1 tbsp soy sauce
- 1 tsp cornstarch - 1 tsp oil
- Optional: tiny pinch sugar
Rest 15–30 min (even 10 min helps).
🔥 Cooking Base (Wok / Pan)
- Oil → medium-high heat
- Cook meat → 80–90% done → remove
- Cook onion + garlic
- Add mushrooms / pepper / carrot
- Add meat back
- Add:
- 1 tsp soy
- Pinch salt
STOP HERE → This is your neutral base.
Cool → fridge → portion.
Sauces
(from ChatGPT)
🌶 SAUCE 1 — Fish-Fragrant (鱼香)
Add:
- 1 tsp 红油豆瓣酱 cooked in oil
- ½ tbsp Chinese black vinegar
- 1 tsp soy sauce
- ½ tbsp sugar
- Splash shiitake water (if have)
🍄 SAUCE 2 — Mushroom Umami Comfort
Add:
- 2 tbsp shiitake soaking water
- 1 tsp soy
- Pinch sugar
- Tiny cornstarch slurry (optional)
Very filling.
🫑 SAUCE 3 — Pepper Soy Garlic (Daily Driver)
Add:
- 1 tsp soy
- Fresh garlic
- Tiny sugar
- Optional tiny chili crisp
Clean, rice-friendly.
🧄 SAUCE 4 — Lazy Garlic Soy
Add:
- Soy
- Garlic
- Splash water
- Tiny sesame oil if you ever buy it
Notes
Next time, make sure the pork shoulder doesn’t come with so much fat that I have to trim off. Took a lot of time.