Wok Party: Pork and Crab Tails Wok

A bean recipe for every taste:

1. for the seasoning stock, remove the peel from the ginger and grate finely. Mix with mirin, chinkiang rice wine, soy sauce, vinegar, chicken stock and cornstarch.

2. Remove the crab tails from the shell, but do not remove the tail fins. Gut crab tails at the back. Slice pork fisherman lengthwise, then cut diagonally across the grain into very narrow slices. Place in a suitable bowl, add hoisin sauce and stir well. Sprinkle cornstarch over top and mix until meat is evenly coated with it. Clean beans. Cut broccoli into small roses. Peel carrots and cut diagonally into narrow slices. In turn, make the beans 5 min, broccoli 2 min and carrots 2 min in salted water, then rinse and drain. In a wok, heat 3 tbsp of oil strongly. First fry the crab tails, turning for 2-3 min, season with salt and cayenne and remove with a skimmer. Add remaining oil to wok form, heat strongly and fry pork in 2 portions for 3-4 min, turning. Remove the meat. Add beans, broccoli and carrots to wok and sauté briefly. Add crab tails, pork as well as the spice mixture and do 2-3 min.

Bring to the table immediately. It goes well with basmati long grain rice.

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