Title: Szechwan Pork with Shallots
Categories: Meat
Yield: 6 Servings

10 oz Pork loin; thinly sliced and
-cut into squares
Marinade
Peanut oil
10 Fresh shallots; peeled
2 ts Brown bean sauce
4 ts Hoisin sauce
1 ts Szechwan hot sauce (Chef
-Chow's Hot & Spicy recomm.)
1 pn White pepper
1 ts Sesame oil
1/2 ts Sugar
1 ts (scant) salt
4 sl Fresh ginger root

----------------------------------MARINADE----------------------------------
2 ts Light soy sauce
1/2 ts Sugar
1/2 ts Salt
1/2 ts Accent
1 tb Cornstarch
2 ts 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.

GOLDEN PALACE

7TH STREET N.W., WASHINGTON,D.C.

BEVERAGE: TSING TAO BEER

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.