| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Pork |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Pork butt, boned |
| 1 |
lg |
Cucumber (or zucchini, Chinese white radish |
|
|
Or turnip) |
| 1 |
|
Clove garlic, minced |
| 2 |
tb |
Peanut oil |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Thin soy sauce |
| 1 |
tb |
Sherry |
| 1 |
pn |
Sugar |
| 1/2 |
c |
Chicken stock |
|
|
Cornstarch paste |
INSTRUCTIONS
Don't add other vegetables to this dish. Keep it simple. Just be artful in
cutting vegetables.
Preparation: Slice pork butt across grain, then into strips 1/4" thick by
2" long. Marinate with soy sauce, sherry & sugar for 15 minutes. Peel
cucumber; slice in half the long way & remove seeds; slice in strips to
match pork; marinate in salt water for 15 minutes.
Stir-frying: Heat wok until very hot; add 1/2 of oil. Drain pork; reserve
liquid. When oil just begins to smoke, add pork & stir-fry rapidly for
about 1 minute until shrivelled. Remove pork from wok; wash wok.
Reheat wok until very hot; add remaining oil. Drain cucumber. When oil
just begins to smoke, add cucumber and stir-fry rapidly until heated
through - about 30 seconds. Add pork & garlic; stir briefly; add stock.
Bring stock to boil; then stir in enough cornstarch paste to make a light
gravy. Bring sauce to boil. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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