Pepper steak is a classic Chinese-American dish consisting of sliced strips of steak that are seasoned with a hefty dose of freshly ground pepper. The dish is believed to have origins in the Chinese province of Fujian, where pork was originally used instead of beef.
Today, the beef is usually prepared with bell peppers and sliced onions, and it can be served either as an appetizer or as a main course, often with a side of rice or noodles. The dish has been prepared in the United States since the 1940s, with the main difference being that it is more heavily seasoned than the traditional Chinese version.
Hokkien fried rice is a popular Chinese rice dish originating from the province of Fujian. In order to prepare it, rice and eggs are first stir-fried together, then topped with a thick gravy made with poultry, dried mushrooms, seafood, and vegetables.
It is recommended to fry the ingredients over high heat, because if the wok isn’t hot enough, you will end up with watery fried rice.
MAIN INGREDIENTS
Lychee pork or lizhi rou is a traditional dish originating from Fujian. There are two versions of the dish – one has the pork pieces curled up and stained red, resembling lychees, and the other one contains the lychee fruit. The second version is more common, and it's usually made with a combination of pork, lychees, soy sauce, rice vinegar, rice wine, vegetable oil, cornflour, scallions, and salt.
The pork is tenderized, cut into cubes, dredged in cornflour, and deep-fried in hot oil until golden brown. The lychee juice is mixed with soy sauce, water, rice wine, vinegar, and salt. The scallions are fried in oil and mixed with the lychee sauce mixture, pork, and lychees.
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