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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