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Pork 33

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Dragon and Lily Pork

16 ounces firm tofu, diced into 1/2 inch cubes
8 ounces pork tenderloin, minced
1 tablespoon chili paste with garlic
1 tablespoon soy sauce
1/4 cup vegetable oil
2 tablespoons grated ginger
2 tablespoons minced garlic
1/2 cup chicken broth
2 tablespoons plum jelly
1 teaspoon szechwan pepper
1/3 cup finely sliced scallions
1 tablespoon cornstarch
2 tablespoons water
6 cups rice

Blend together the minced pork, chili paste with garlic, and soy sauce. Heat oil in wok and add pork mixture, cook for about 1 minute.Add the ginger and garlic to the wok, cook briefly.Add chicken broth and plum jelly and cook for about 1 minute. Make sure that the jelly is mixed in thoroughly.Add the tofu cubes and stir gently.Heat for about two minutes.Add Szechwan pepper and scallions.Mix cornstarch and water and add it, stirring gently.Once the sauce is thickened serve over white rice.


Pork Meatballs With Spinach

3/4 pound ground pork
Meat Seasonings
6-8 dried Chinese black mushrooms, soaked in hot water to cover for 20 minutes, stems removed and caps chopped
2 teaspoons dried shrimp, soaked for 1 hour in hot water, drained and minced
2 teaspoons minced ginger
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1 tablespoon cornstarch
1/2 teaspoon salt
4 large eggs, lighdy beaten
1 tablespoon oil
1 pound fresh spinach, trimmed and cleaned
Spinach Seasonings
1 teaspoon sesame oil
1 teaspoon minced garlic
1/2 teaspoon salt

Egg-Ball Sauce
1/2 cup chicken broth
1 tablespoon rice wine
1 teaspoon cornstarch
1 teaspoon salt
1/4 teaspoon white pepper

Lighly chop the meat until fluffy, and place it in a mixing bowl. Add Meat Seasonings, and stir vigorously in one direction to combine evenly.Lightly throw the meat against the inside of the bowl for 1 minute. Form the mix into l-inch meatballs.Wipe the surface of a well-seasoned wok or with oil soaked paper towel. Heat the wokn until hot. Add a third of the beaten egg tilt the pan so that the eggs form a thin pancake. Cook over medium heat until the egg sheet is firm. Flip it over, and cook for 5 seconds. Remove, cook, and cut into shreds. Make two more egg sheets in the same manner, and shred them.Roll the meatballs in the egg shreds, making sure they are completely
coated.Lightly coat a heatproof plate with oil. Arrange the meatballs on the plate 1/2" apart. Sprinkle any remaining egg shreds over the meatballs. Place the plate in a steamer tray.Fill a wok with water level with the bottom edge of the steamer tray, and heat until boiling. Place the steamer tray over the boiling water, cover, and steam 20 minutes over high heat. Remove the steamer and the water from the wok.Reheat the wok, add the tablespoon of oil, and heat until nearly smoking.Add the spinach and the Spinach Seasonings. Toss lighly over high heat until the spinach begins to wilt slighdy. Arrange the spinach around the outer edge of a and platter and place the steamed-egg meatballs in the center.Reheat the wok, add the Egg-Ball Sauce, and heat, stirring constandy, until thick. Pour the sauce over the egg balls, and serve immediately.
Makes 6 Servings

Mom's Pork Subgum

1 lb lean pork, cubed
1/4 cup oil
1/2 cup chopped green onions
1 green pepper, cut into thin strips
1/2 lb mushrooms, sliced
1 can chop suey vegetables
1 can water chestnuts, sliced
1 1/2 cups chicken broth
2 tablespoons cornstarch
3 tablespoons soy sauce
salt and pepper to taste

Brown pork in oil in a wok. Remove meat from wok. Add onion, pepper, and mushrooms. Cook gently 3 minutes Add chop Suey vegetables, chestnuts, stock,and pork. Mix cornstarch, soy sauce, salt and pepper.Stir til smooth.Add to meat.Simmer 10-15 minutes.Serve over rice.Makes 4 servings


Cashew Coated Pork Slices

1 1/2 pounds boneless center-cut pork loin
Pork Marinade
2 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons minced scallions
2 teaspoons minced ginger
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon five-spice powder

1 1/2 cups cornstarch
3 large eggs, lighly beaten
2 cups raw cashews, coarsely chopped
2 cups peanut oil

Remove any fat or gristle from the pork loin, and discard. Cut the meat, across the grain, into slices 1/8 inch thick. Cut the slices into pieces that are approximately 2 inches square. Place the slices in a mixing bowl, and add the Pork Marinade. Toss lightly, and let marinate for at least 3 hours, or overnight in the refrigerator. Dredge each pork slice in the cornstarch, dip in the beaten eggs, drain, and coat with the chopped cashews. Lightly press the meat slices so that the cashews adhere to them. Arrange the meat slices on a tray, and let them air-dry for 20 ninutes. Heat a wok, add the oil, and heat the oil to 375 degrees F. Add a third of -he pork slices, and fry over high heat for about 2 1/2 minutes, turning constantly, until the meat is cooked and golden brown. Remove with a slotted spoon, and drain . Reheat the oil. Fry the remaining slices in the same manner, reheating the oil between batches. Remove and drain. Serve immediately. Makes 6 Servings


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