| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 10 | oz | Pork loin; thinly sliced and cut into squares |
| Marinade | ||
| Peanut oil | ||
| 10 | Fresh shallots; peeled | |
| 2 | ts | Brown bean sauce |
| 4 | ts | Hoisin sauce |
| 1 | ts | Szechwan hot sauce (Chef Chow's Hot & Spicy recomm.) |
| 1 | pn | White pepper |
| 1 | ts | Sesame oil |
| 1/2 | ts | Sugar |
| 1 | ts | (scant) salt |
| 4 | sl | Fresh ginger root |
| 2 | ts | Light soy sauce |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Accent |
| 1 | tb | Cornstarch |
| 2 | ts | Rice wine |
INSTRUCTIONS
MARINADE Add the pork to the Marinade, mix well to coat evenly, cover, and marinate for 1 to 2 hours. Heat wok over high heat and add the peanut oil to a depth of 4 inches. When sizzling hot, add the pork and shallots. Deep-fry about 4 minutes stirring constantly. Quickly lift wok off heat and empty partially cooked shallots and pork into a strainer set over a deep metal bowl. Drain well. Return wok to high heat and add about 1 tablespoon of fresh oil. Heat until nearly smoking. Add the pork, shallots, and the remaining ingredients. Stir-fry constantly for about five minutes. Remove wok. Serve at once. Note: If using very small shallots, add for last frying only, as not to overcook them. Directions for Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use. GOLDEN PALACE 7TH STREET N.W., WASHINGTON,D.C. BEVERAGE: TSING TAO BEER From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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