Pork in plum sauce (mwei jiong yoke) - canton

Yield: 1 Servings

Measure 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

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.

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