| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Pork | 6 | Servings |
INGREDIENTS
| 1/4 | lb | Pork butt, boned |
| 1 | lg | Cucumber (or zucchini, Chinese white radish |
| Or turnip) | ||
| 1 | Clove garlic, minced | |
| 2 | tb | Peanut oil |
| 1/4 | ts | Salt |
| 1 | tb | Thin soy sauce |
| 1 | tb | Sherry |
| 1 | pn | Sugar |
| 1/2 | c | Chicken stock |
| Cornstarch paste |
INSTRUCTIONS
Don't add other vegetables to this dish. Keep it simple. Just be artful in cutting vegetables. Preparation: Slice pork butt across grain, then into strips 1/4" thick by 2" long. Marinate with soy sauce, sherry & sugar for 15 minutes. Peel cucumber; slice in half the long way & remove seeds; slice in strips to match pork; marinate in salt water for 15 minutes. Stir-frying: Heat wok until very hot; add 1/2 of oil. Drain pork; reserve liquid. When oil just begins to smoke, add pork & stir-fry rapidly for about 1 minute until shrivelled. Remove pork from wok; wash wok. Reheat wok until very hot; add remaining oil. Drain cucumber. When oil just begins to smoke, add cucumber and stir-fry rapidly until heated through - about 30 seconds. Add pork & garlic; stir briefly; add stock. Bring stock to boil; then stir in enough cornstarch paste to make a light gravy. Bring sauce to boil. Serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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