Pork in plum sauce (mwei jiong yoke) - canton
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Oil |
| 1 | Clove garlic | |
| 1 | pounds | Boned pork |
| ⅓ | cup | Plum sauce |
| 2 | Stalks celery, diced | |
| 4 | slices | Ginger |
| 1 | teaspoon | Sherry |
| 2 | Carrots | |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Salt |
| ⅓ | cup | Chinese pickled scallions |
| ¼ | cup | Water |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
Directions
Cut pork into bite size pieces. Peel carrots, cut into cubes.
Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened.