| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 2 | lg | Sweet potatoes |
| 1 | lb | Pork |
| 1 | Onion | |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| Oil for deep frying | ||
| 2 | tb | Oil |
| 1 | tb | Soy sauce |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | c | Stock |
| 2 | tb | Curry powder |
INSTRUCTIONS
1. Peel sweet potatoes and cut in 1/2-inch slices. Cut pork in 1/2-inch cubes. Slice onion thin. Mince ginger root. 2. Heat oil and deep-fry sweet potatoes until light golden. Drain on paper toweling. 3. Heat remaining oil. Add ginger and onion and stir-fry a few times. Add pork and brown lightly on all sides. 4. Stir in soy sauce, salt and pepper. Then add stock and curry powder and bring to a boil, stirring. 5. Add deep-fried potatoes and simmer, covered, until pork is done (30 to 40 minutes). From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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