| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | tb | Fermented black beans |
| 1 | Or | |
| 2 | Cloves garlic | |
| 1/2 | lb | Lean pork |
| 1 | ts | Cornstarch |
| 1 | ts | Soy sauce |
| 2 | ts | Sherry |
| 1/4 | ts | Sugar |
| 1 | lb | Bitter melon |
| 2 | ts | Cornstarch |
| 1 | ts | Soy sauce |
| 1/2 | ts | Sugar |
| 2 | ts | Water |
| 1 | ds | Pepper |
| 2 | Or | |
| 3 | tb | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Soak fermented black beans. Mince garlic, then mash with drained beans. 2. Slice pork thin against the grain. Combine cornstarch, soy sauce, sherry and sugar; then add to pork and toss to coat. 3. Cut bitter melon lengthwise in half (scoop out the seeds), then cut crosswise in 1/16-inch slices. Parboil 2 to 3 minutes. 4. Blend remaining cornstarch, soy sauce and sugar to a paste with cold water and pepper. 5. Heat oil. Add garlic-black bean mixture and stir-fry 1/2 minute. Add pork and stir-fry until it loses its pinkness (about 2 minutes). 6. Add bitter melon and stir-fry to coat with oil (about 1 minute). 7. Stir in and heat stock quickly; then cook, covered, 2 minutes over medium heat. Stir in cornstarch mixture to thicken. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”