| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean pork, well trimmed of all visible fat and cut into 1" cubes |
| 2 |
tb |
Peanut oil, divided use |
| 1 |
c |
Chopped onion |
| 6 |
|
Whole kumquats, seeds removed and finely chopped |
| 3/4 |
c |
Water |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Lemon juice |
| 1 |
tb |
Honey |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
Heat empty wok for a minute or two, add 1 tablespoon of the peanut
oil and heat until oil is hot but not smoking. Add pork and stir-fry
until no longer pink, about 3 minutes.
Add remaining tablespoon of peanut oil to wok along with onions;
stir-fry 2 minutes, or until onions are softened but not browned.
Meanwhile, combine water, soy sauce and cornstarch; set aside.
Add chopped kumquats to onions, return pork to wok and stir in lemon
juice and honey. Stir in soy sauce mixture and cook over high heat
until pork is completely done and sauce is thickened and bubbly,
about 3 minutes. Serve immediately over rice.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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