Shanghai-style Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Shanghai | Meat | 6 | Servings |
INGREDIENTS
| 2/3 | lb | Pork loin |
| 1 | t | Soy sauce |
| 1 | Egg yolk | |
| 8 1/2 | t | Cornstarch |
| 1 | Green pepper | |
| 6 | c | Vegetable oil |
| 1/2 | t | Chopped garlic |
| 1 | c | Pickled vegetable salad |
| 3 | t | Vinegar |
| 3 | t | Sugar |
| 4 1/2 | t | Water |
| 3 | t | Tomato ketchup |
| 1/3 | t | Salt |
| 1 | Cucumber | |
| 1 | Turnip | |
| 2 | Carrots | |
| 2 | Ginger root | |
| 1 | c | White wine vinegar |
| 1 | T | Sugar |
INSTRUCTIONS
Remove any fat or tough membrane from pork loin. Cut pork into slices 2/3" thick. Using blunt edge of cleaver, lightly pound to tenderize. Cut slices into bite-size pieces. Mix pork with mixture of soy sauce, egg yolk, and 1 tsp. cornstarch and let marinate 20 minutes. Mix with 6 tsp. cornstarch. Remove seeds from green pepper and cut into bite-size pieces. Heat oil for deep-frying to about 375 degrees. Fry pork pieces 3 minutes. Remove and reheat oil to 400 degrees. Refry pork pieces another 30 seconds. Remove and drain. Reheat pan with 3 tsp. oil. Stir-fry chopped garlic until fragrant. Add green pepper and Pickled Vegetable Salad. Stir-fry briefly. Add vinegar, sugar, 3 tsp. water, ketchup and salt. Combine 1-1/2 tsp. each water and corn-starch and add when mixture has come to a boil, PICKLED VEGETABLE SALAD: Peel vegetables and cut in small cubes or in julienne strips. Heat wine vinegar to a boil and stir in sugar to dissolve. Pour over vegetables and refrigerate, covered, overnight. Drain to use. UNCLE CHEN'S S.W. 3RD, PORTLAND WINE:MONMOUSSEAU ROSE D'ANJOU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 2065
Calories From Fat: 1947
Total Fat: 220.7g
Cholesterol: 63.3mg
Sodium: 224.2mg
Potassium: 468.8mg
Carbohydrates: 16.2g
Fiber: 1.8g
Sugar: 7.5g
Protein: 12.7g