Yield: 2 Servings
|1 pounds||Lean pork|
|1 slice||Fresh ginger root|
|½ \N||Clove garlic|
|2 tablespoons||Soy sauce|
|6 \N||Scallion stalks|
|\N \N||Wax paper|
|\N \N||Oil for deep frying|
1. Cut pork in ¾-inch cubes. Mince ginger and garlic, then combine with soy sauce, sherry and sugar. Add to pork and toss. Let stand 30 minutes, turning occasionally. Drain, discarding marinade.
2. Split scallion stalks in half lengthwise, then cut crosswise in 1-inch sections. Cut wax paper or parchment in 6-inch squares.
3. Wrap one pork cube and scallion section in each square of paper.
4. Heat oil and deep-fry paper-wrapped pork until done (about 8 minutes). Drain and serve hot in wrappings.
NOTE: The diner, with chopsticks or fork, opens the paper envelopes one at a time and eats the contents.
VARIATION: Instead of wrapping pork cubes individually, put 7 or 8 together with the same number of scallion sections in a waxpaper sandwich bag. Seal tightly by folding or stapling. Deep-fry as above, one bag at a time.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .