Orange Pork

I have heard so often that the food in China is nothing at all like what we get here in American Chinese restaurants. I would agree that there is a difference in that what is popular in the US is often the sweeter fares with more meat than might comprise a typical dish in China. But there were the familiar stir fry dishes with sweet (and very spicy hot!) sauces for sure. Before ascending the Oriental Pearl Tower, a friend brought me to the South Beauty restaurant in the shopping mall where the fancy Shanghai Pudong Apple Store was. We had many great stir fry dishes in China, and I reverse-engineer one here. I am sure I am not making it hot enough, though!1 egg, beaten
1 Tbsp cornstarch
1 Tbsp soy sauce
1 1/2 lb boneless pork country ribs, sliced thinly on a bias

1 large head broccoli, cut into flowerets, about 3 cups
1 yellow or orange pepper, cut into 1-inch pieces
2 cloves garlic, minced
1/2-inch piece of fresh ginger, minced
1/4 tsp red pepper flakes

Sauce:
1/2 tsp chili paste
1/2 cup plum sauce
juice and zest of 1 orange
1/4 cup ketchup
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sugar

1 Tbsp corn starch
1 Tbsp water

2 cups peanut or canola oil

Beat together the egg, cornstarch and soy sauce in a bowl or glass dish. Add the pork, fold together, and allow to marinate for at least 20 minutes.

Meanwhile, mix the sauce together by whisking together all the ingredients. Heat the oil in a wok or large skillet until shimmering. Cook the pork for about 5 minutes in very hot oil, in 2-3 batches, turning over once carefully with tongs. Remove pork to a paper towel.

When the pork is done, carefully remove most of the oil to a bowl to cool, leaving 1-2 tablespoons in the wok. Heat oil to shimmering. Add the broccoli and pepper and stir-fry for about 2 minutes over very high heat, just until the veggies are crisp-tender. Add the ginger, garlic and pepper flakes, and cook another minute. Remove veggies to a bowl. Wipe wok dry with a paper towel.

Pour sauce into wok and bring to a rolling boil. Whisk the cornstarch dissolved in water into the sauce and return to a boil as it thickens. Return pork to wok and toss with sauce. Plate the pork in a large serving platter. Nestle the broccoli and pepper among the pork pieces. Sprinkle with sesame seeds and chopped green onion, if desired. Serve with rice. Serves 4-6.

Some stir fry dishes in Shanghai's South Beauty Restaurant.
Shanghai skyline with Oriental Pearl Tower.View from Oriental Pearl Tower of Financial Center Buildings, and new Apple Store, Pudong, Shanghai, China.