Stir-fried deep-fried pork and vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Deep-fried pork cubes |
| 1 | cup | Chinese cabbage |
| 1 | cup | Sherry |
| ½ | cup | Onion |
| ¼ | cup | Bamboo shoots |
| ¼ | cup | Snow peas |
| 1 | Clove garlic | |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Water (up to) |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
Directions
1. Dice and cook pork as in Basic Deep-fried Pork (see recipe).
2. Dice Chinese cabbage, celery, onion and bamboo shoots. Stem snow peas. Crush garlic. Blend cornstarch, soy sauce and water to a paste.
3. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add all vegetables; stir fry 2 minutes.
4. Stir in and heat stock quickly, then cook, covered, over medium heat until vegetables are nearly done (about 2 minutes).
5. Add deep-fried pork cubes and cook, covered, only to heat through (about 1 minute). Then stir in cornstarch paste to thicken and serve at once.
NOTE: Leftover deep-fried pork cubes can be used in this recipe. They may be combined with other stir-fried vegetables in the same way.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .