Szechwan pork with shallots

Yield: 6 Servings

Measure Ingredient
10 ounces Pork loin; thinly sliced and cut into squares
\N \N Marinade
\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
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


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.




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

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