Szechwan pork with shallots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Pork loin; thinly sliced and cut into squares |
| Marinade | ||
| Peanut oil | ||
| 10 | Fresh shallots; peeled | |
| 2 | teaspoons | Brown bean sauce |
| 4 | teaspoons | Hoisin sauce |
| 1 | teaspoon | Szechwan hot sauce (Chef Chow's Hot & Spicy recomm.) |
| 1 | pinch | White pepper |
| 1 | teaspoon | Sesame oil |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | (scant) salt |
| 4 | slices | Fresh ginger root |
| 2 | teaspoons | Light soy sauce |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Accent |
| 1 | tablespoon | Cornstarch |
| 2 | teaspoons | Rice wine |
Directions
MARINADE
Add the pork to the Marinade, mix well to coat evenly, cover, and marinate for 1 to 2 hours. Heat wok over high heat and add the peanut oil to a depth of 4 inches. When sizzling hot, add the pork and shallots. Deep-fry about 4 minutes stirring constantly. Quickly lift wok off heat and empty partially cooked shallots and pork into a strainer set over a deep metal bowl. Drain well. Return wok to high heat and add about 1 tablespoon of fresh oil. Heat until nearly smoking. Add the pork, shallots, and the remaining ingredients. Stir-fry constantly for about five minutes. Remove wok. Serve at once. Note: If using very small shallots, add for last frying only, as not to overcook them. Directions for Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use.
GOLDEN PALACE
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .