Yield: 6 Servings
|10 ounces||Pork loin; thinly sliced and cut into squares|
|\N \N||Peanut oil|
|10 \N||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|
|1 teaspoon||(scant) salt|
|4 slices||Fresh ginger root|
|2 teaspoons||Light soy sauce|
|2 teaspoons||Rice wine|
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.
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, .