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Title: Stir-Fried Pork and Preserved Mustard Cabb Categories: Meat Yield: 4 Servings 1/2 lb Lean pork 1 ts Cornstarch 1 ts Soy sauce 2 ts Sherry 1/4 ts Sugar 1/4 ts Peanut oil 1/2 lb Preserved mustard cabbage 1 Wedge fresh ginger root 1 ts Cornstarch 1 tb Water 1 ds Pepper 1 1/2 tb Oil 1/2 ts Salt 2 1/2 tb Oil 1 tb Sugar 1/2 ts Vinegar 1/4 c Stock 1. Slice pork thin against the grain. Combine cornstarch, soy sauce, sherry, sugar and peanut oil; then add to pork and toss to coat. 2. Rinse preserved mustard cabbage and wring dry; cut in 1/2-inch sections. Crush ginger root. 3. Blend remaining cornstarch, cold water and pepper to a paste. 4. Place preserved cabbage in a dry pan and stir-fry gently over medium heat until dry (3 to 4 minutes). Remove from pan. 5. Heat oil. Add salt, then ginger root and brown lightly. Add pork and stir-fry until it begins to brown (about 3 to 4 minutes). Remove from pan. 6. Heat remaining oil. Return preserved cabbage and stir-fry 2 minutes over high heat to restore crunchiness; then sprinkle with sugar and vinegar. 7. Return pork and stir-fry a few times. Stir in stock and heat quickly. Then stir in cornstarch paste to thicken. Serve at once. NOTE: The amount of sugar and vinegar can be adjusted according to personal taste. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |