| 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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