| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Pork loin; thinly sliced and cut into squares |
|
|
Marinade |
|
|
Peanut oil |
| 10 |
|
Fresh shallots; peeled |
| 2 |
ts |
Brown bean sauce |
| 4 |
ts |
Hoisin sauce |
| 1 |
ts |
Szechwan hot sauce (Chef Chow's Hot & Spicy recomm.) |
| 1 |
pn |
White pepper |
| 1 |
ts |
Sesame oil |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
(scant) salt |
| 4 |
sl |
Fresh ginger root |
| 2 |
ts |
Light soy sauce |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Accent |
| 1 |
tb |
Cornstarch |
| 2 |
ts |
Rice wine |
INSTRUCTIONS
MARINADE
Add the pork to the Marinade, mix well to coat evenly, cover, and marinate
for 1 to 2 hours. Heat wok over high heat and add the peanut oil to a depth
of 4 inches. When sizzling hot, add the pork and shallots. Deep-fry about 4
minutes stirring constantly. Quickly lift wok off heat and empty partially
cooked shallots and pork into a strainer set over a deep metal bowl. Drain
well. Return wok to high heat and add about 1 tablespoon of fresh oil. Heat
until nearly smoking. Add the pork, shallots, and the remaining
ingredients. Stir-fry constantly for about five minutes. Remove wok. Serve
at once. Note: If using very small shallots, add for last frying only, as
not to overcook them. Directions for Marinade: Mix all ingredients together
until thoroughly combined. Refrigerate until ready to use.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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