Shanghai-style pork

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


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.




From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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