| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Shanghai |
Meat |
6 |
Servings |
INGREDIENTS
| 2/3 |
lb |
Pork loin |
| 1 |
ts |
Soy sauce |
| 1 |
|
Egg yolk |
| 8 1/2 |
ts |
Cornstarch |
| 1 |
sm |
Green pepper |
| 6 |
c |
Vegetable oil |
| 1/2 |
ts |
Chopped garlic |
| 1 |
c |
Pickled vegetable salad |
| 3 |
ts |
Vinegar |
| 3 |
ts |
Sugar |
| 4 1/2 |
ts |
Water |
| 3 |
ts |
Tomato ketchup |
| 1/3 |
ts |
Salt |
| 1 |
|
Cucumber |
| 1 |
lg |
Turnip |
| 2 |
lg |
Carrots |
| 2 |
sl |
Ginger root |
| 1 |
c |
White wine vinegar |
| 1 |
tb |
Sugar |
INSTRUCTIONS
PICKLED VEGETABLE SALAD
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:
1. Peel vegetables and cut in small cubes or in julienne strips.
2. Heat wine vinegar to a boil and stir in sugar to dissolve.
3. 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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