| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Boneless pork shoulder |
| 1 |
ts |
Baking soda |
| 2 |
tb |
Tomato puree |
| 1 |
tb |
Chinese dark vinegar* |
| 1 |
tb |
Chili paste with garlic* |
| 1 |
tb |
Water |
| 1 |
tb |
Sugar |
| 2 |
ts |
Shao hsing or dry sherry |
| 2 |
ts |
Thin soy sauce |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Msg |
| 1 |
ts |
Cornstarch (mixed with a few drops of water) |
| 1/4 |
c |
Dried tree ears* |
| 4 |
c |
Peanut oil |
| 2 |
|
Stalks celery, shredded |
| 2 |
tb |
Garlic, minced |
| 1 |
tb |
Ginger root, minced |
| 5 |
|
Scallions, finely chopped |
| 7 |
|
Water chestnuts, diced |
INSTRUCTIONS
*Available at Oriental groceries
Freeze pork slightly, and cut into long thin shreds. Mix with baking soda
and water. Cover, and let sit (unrefrigerated) for 5 hours. When ready to
cook, rinse pork and dry well.
Prepare the sauce by mixing together tomato puree, vinegar, chili paste,
water, sugar, Shoa Hsing, soy sauce, sesame oil, MSG, and cornstarch paste.
Soak the tree ears in 1 cup of boiling water for 15 minutes and remove.
Heat 4 cups of peanut oil in a wok to 375 degrees F. Add rinsed and dried
pork, and deep fry for 30 seconds. Remove pork and place on paper towels.
Let the oil return to 375 degrees and add shredded celery. Deep fry for 30
seconds. Remove and place on paper towels. Pour off all but 1 tablespoon
oil.
Over high heat, stir fry garlic, ginger, and scallions for 1 minute. Add
water chestnuts. Stir. Add pork, celery, and tree ears. Stir. Add sauce
mixture. Bring to boil quickly and serve (approximately 15 seconds).
Note: Chinese dark vinegar is a brownish-black vinegar and has a very full
flavor. The best substitute is balsamic vinegar from Italy.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8866 Posted to MC-Recipe Digest V1 #591 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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