Onions From the Wok

Onions also play an important role in the kitchens of Asia. Fried on a strong fire in a hot wok, the sugar sufficiently contained in them caramelizes, they remain crunchy during the short cooking time and taste almost sweet – this has a very amazing effect and is of course made in a flash. Here is a recipe from Vietnam: cut the meat into narrow slices and these diagonally into tender strips. Mix with a little soy sauce and sesame oil in a baking dish and marinate for half an hour.

In the meantime, cut the onion into segments. Clean the scallions, cut the whites into fine rings, and the greens into half-inch pieces. Remove outer hard leaves from lemongrass, cut juicy tender cob diagonally into very fine rings.

Immediately before serving, dry the meat and powder it with maizena (cornstarch). Heat the oil in the wok until very hot, add the meat strips and turn them over on the spot with the stirring ladle so that they do not stick. Immediately add the ginger, garlic and chili as well and season with salt. Fold in the onion segments, the white of the scallions and the lemongrass. Stir-fry everything until the onions show nice fry marks. Season with sugar, pour remaining soy sauce and sesame oil, also sherry and clear soup. Finally, sprinkle in the plucked, only coarsely chopped kitchen herbs and bring to the table on the spot.

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