Northeastern Chinese Style Kavarma

Ingredients

In this Northeastern Chinese adaptation of Kavarma, we replace the traditional Bulgarian ingredients like tomatoes and paprika with typical Northeastern Chinese ingredients such as soy sauce, ginger, garlic, and sesame oil. The dish is transformed into a sizzling stir-fry, highlighting the vibrant flavors and textures of the region. We alse have the original recipe for Kavarma, so you can check it out.

• 500g (1.1 lb) pork tenderloin, thinly sliced 500g (1.1 lb) pork tenderloin, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry 1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 200g (7 oz) cabbage, shredded 200g (7 oz) cabbage, shredded
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds, for garnish 1 tablespoon toasted sesame seeds, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 12g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the sliced pork, soy sauce, Shaoxing wine (or dry sherry), and cornstarch. Mix well and let it marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
3. 3.
   Add the marinated pork to the wok and stir-fry for 3-4 minutes until cooked through. Remove the pork from the wok and set aside.
4. 4.
   In the same wok, add the sliced bell peppers, mushrooms, and shredded cabbage. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
5. 5.
   Return the cooked pork to the wok. Add the oyster sauce, dark soy sauce, sugar, salt, and pepper. Stir-fry for another 2 minutes until the flavors are well combined.
6. 6.
   Drizzle the sesame oil over the stir-fry and give it a final toss.
7. 7.
   Transfer the Northeastern Chinese Style Kavarma to a serving dish and garnish with toasted sesame seeds.
8. 8.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Pork tenderloin — For tender and juicy pork, make sure to slice it thinly against the grain.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry.
• Oyster sauce — If you have a shellfish allergy, you can replace oyster sauce with hoisin sauce for a similar flavor.

Tips & Tricks

• To achieve a smoky flavor, you can briefly char the bell peppers over an open flame before slicing them.
• For added heat, you can include sliced chili peppers or a drizzle of chili oil.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• If you prefer a thicker sauce, you can mix an additional teaspoon of cornstarch with water and add it to the stir-fry during the final minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Northeastern Chinese Style Kavarma hot with steamed rice or noodles. Garnish with fresh cilantro leaves for an extra burst of flavor.

Presentation advice

Arrange the stir-fry on a large serving platter, ensuring that the vibrant colors of the vegetables are showcased. Sprinkle the toasted sesame seeds over the dish for an appealing visual contrast.