Yield: 6 Servings
Measure | Ingredient |
---|---|
⅔ pounds | Pork loin |
1 teaspoon | Soy sauce |
1 \N | Egg yolk |
8½ teaspoon | Cornstarch |
1 small | Green pepper |
6 cups | Vegetable oil |
½ teaspoon | Chopped garlic |
1 cup | Pickled vegetable salad |
3 teaspoons | Vinegar |
3 teaspoons | Sugar |
4½ teaspoon | Water |
3 teaspoons | Tomato ketchup |
⅓ teaspoon | Salt |
1 \N | Cucumber |
1 large | Turnip |
2 larges | Carrots |
2 slices | Ginger root |
1 cup | White wine vinegar |
1 tablespoon | Sugar |
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.
UNCLE CHEN'S
S.W. 3RD, PORTLAND
WINE:MONMOUSSEAU ROSE D'ANJOU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .