| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | c | Walnut meats |
| 1 | lb | Lean pork |
| 1 1/2 | tb | Flour |
| 1/2 | tb | Brown sugar |
| 1 | tb | Soy sauce |
| Oil for deep-frying | ||
| 1 | tb | Oil |
| 2 | ts | Soy sauce |
INSTRUCTIONS
1. Blanch walnuts. Cut pork in 1/2-inch thick slices, then in 1/2- by 1-1/2 inch strips. 2. Blend flour, brown sugar and soy sauce to a paste. Add to pork and toss to coat. 3. Heat oil until nearly smoking. Add pork strips, half a cup at a time, and deep-fry until crusty and golden. Drain on paper toweling. 4. Heat remaining oil. Add walnuts and stir-fry briefly until pale golden. 5. Return pork. Sprinkle with remaining soy sauce and stir-fry only to reheat. 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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