| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless center-cut pork loin |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Rice wine or sake |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced fresh ginger |
| 1/2 |
ts |
Crushed dried red chile peppers or chile pepper flakes |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Cornstarch |
| 5 |
tb |
Sweet bean sauce or hoisin sauce |
| 2 1/2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Rice wine or sake |
| 1 1/2 |
tb |
Sugar |
| 7 |
tb |
Water |
| 1/4 |
c |
Corn or safflower oil |
| 3 |
c |
Finely shredded leeks (white part only) |
| 1 |
|
Recipe Mandarin Pancakes or 16 flour tortillas, steamed until hot |
INSTRUCTIONS
MARINADE
SAUCE
Using a sharp knife or a cleaver, trim away any fat or gristle from the
pork. Cut the meat across the grain into slices about 1/8-inch thick. Then
cut the slices, with the grain, into matchstick-size shreds about 1 1/2
inches long, and place in a bowl. Add the Marinade ingredients and toss
lightly to coat. Cover with plastic wrap and let marinate for at least 1
hour in the refrigerator, or overnight.
Combine the Sauce ingredients and stir to dissolve the sugar.
Heat a wok or a skillet, add the oil, and heat until very hot. Add the pork
shreds and stir-fry over high heat, stirring continuously, until the meat
loses its raw color and separates. Remove with a handled strainer or a
slotted spoon and drain in a colander. Clean out the pan.
Arrange the leeks in a mound on a platter, making a slight indentation in
the center for the meat.
Reheat the pan, add the sauce mixture, and heat, stirring continuously,
until thickened. Add the cooked meat, toss lightly to coat, and spoon over
the leeks. Toss the leeks and pork lightly before spooning the mixture into
the Mandarin pancakes or flour tortillas.
Yield: 6 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8812
Posted to MC-Recipe Digest V1 #474 by Angele Freeman <jfreeman@netusa1.net>
on Feb 5, 1997.
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