Shanghai-style pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | pounds | Pork loin |
| 1 | teaspoon | Soy sauce |
| 1 | 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 | Cucumber | |
| 1 | large | Turnip |
| 2 | larges | Carrots |
| 2 | slices | Ginger root |
| 1 | cup | White wine vinegar |
| 1 | tablespoon | Sugar |
Directions
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, .