Yield: 6 Servings
|⅔ pounds||Pork loin|
|1 teaspoon||Soy sauce|
|1 \N||Egg yolk|
|1 small||Green pepper|
|6 cups||Vegetable oil|
|½ teaspoon||Chopped garlic|
|1 cup||Pickled vegetable salad|
|3 teaspoons||Tomato ketchup|
|2 slices||Ginger root|
|1 cup||White wine vinegar|
PICKLED VEGETABLE SALAD
Remove any fat or tough membrane from pork loin. Cut pork into slices ⅔" thick. Using blunt edge of cleaver, lightly pound to tenderize. Cut slices into bite-size pieces. Mix pork with mixture of soy sauce, egg yolk, and 1 tsp. cornstarch and let marinate 20 minutes. Mix with 6 tsp. cornstarch.
Remove seeds from green pepper and cut into bite-size pieces. Heat oil for deep-frying to about 375 degrees. Fry pork pieces 3 minutes. Remove and reheat oil to 400 degrees. Refry pork pieces another 30 seconds. Remove and drain. Reheat pan with 3 tsp. oil. Stir-fry chopped garlic until fragrant.
Add green pepper and Pickled Vegetable Salad. Stir-fry briefly. Add vinegar, sugar, 3 tsp. water, ketchup and salt. Combine 1-½ tsp. each water and corn-starch and add when mixture has come to a boil, PICKLED VEGETABLE SALAD:
1. Peel vegetables and cut in small cubes or in julienne strips.
2. Heat wine vinegar to a boil and stir in sugar to dissolve.
3. Pour over vegetables and refrigerate, covered, overnight. Drain to use.
S.W. 3RD, PORTLAND
WINE:MONMOUSSEAU ROSE D'ANJOU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .