Old-School Chinese-Diner Yellow Curry

Ingredients

• Thinly sliced pork150g
• Onion1
• Carrot1/3
• Green peas2 tbsp
• Cooked rice2 servings
• Vegetable oil1 tbsp
• [soup] Water400ml
• [soup] Chicken stock powder2 tsp
• [soup] Curry powder1.5 tbsp
• [soup] Curry roux1 cube (about 20g)
• [soup] Soy sauce2 tsp
• [soup] Oyster sauce1 tsp
• [soup] Sugar1 tsp
• Cornstarch slurry1.5 tbsp cornstarch + 3 tbsp water
• Fukujinzuke picklesto taste

Directions

1. Cut the onion into wedges, the carrot into thin quarter-rounds, and the pork into easy-to-eat pieces.
2. Heat oil in a wok (or pan) and cook the pork; once it changes color, add the onion and carrot and fry until softened.
3. Add the curry powder and fry for 30 seconds without burning to bring out the aroma.
4. Add the water and chicken stock powder and simmer for 5 minutes. Dissolve in the curry roux, soy sauce, oyster sauce and sugar (if not using roux, season with salt and soy sauce).
5. Lower the heat, drizzle in the cornstarch slurry and stir until glossy and thickened, then add the green peas.
6. Pour generously over rice and serve with fukujinzuke pickles.