Pork 130

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Wok With Me

Pork 130

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Pineapple Stir Fried Pork

1lb lean pork
2 tablespoons light soy sauce
2 teaspoons cornstarch
1 tablespoon oil
4oz fresh peas or frozen
2 teaspoons dark soy sauce
1 teaspoon dry sherry
1 - 1½ lbs fresh pineapple or 13oz can of pineapple
1½ tablespoons coarsely chopped scallions
½ teaspoon cornstarch mixed with ½ teaspoon water

Slice the pork into ½ x 3 inch strips, peel the pineapple and cut into 1 inch cubes, discarding the tough centre core. If you are using frozen peas, let them thaw at room temperature. Heat a wok, then add the oil, the scallions and stir-fry. Then add the pork and stir-fry until the pork is browned. Add the pineapple, peas, the remaining 1 tablespoon light soy sauce, dark soy sauce, dry sherry, and the cornstarch-water mixture. Cook until the pork is well done; it should be firm. Serve over rice.

Pork With Chinese Cabbage

2 tablespoons oil
1/2 teaspoon salt
1 carrot, peeled,cut in 1-inch-long matchsticks pieces
1 cup diagonally sliced celery
1 small zucchini, trimmed cut in 1-inch-long matchsticks
1/2 cup water
1-1/2 to 2 cups boned and cubed cooked pork,
1/2 cup snow peas
2 cups shredded Chinese celery cabbage
1 teaspoon sugar
2 teaspoons cornstarch, dissolved 1/4 cup soy sauce
2 or 3 cups hot cooked rice

Heat oil with salt in wok. Add carrot strips, celery and zucchini strips. Stir-fry about 1 minute. Add 1/4 cup of water. Cover and steam for 1 minute. Uncover, add remaining water. Stir-fry about 1 minute and steam for 1 minute until vegetables are cooked but slightly crisp. Add pork cubes and stir-fry about 30 seconds. Add snow peas and cabbage. Sprinkle with sugar. Stir cabbage and peas into pork and other vegetables. Cover and steam for 30 seconds or until cabbage is crisp-tender. Dissolve cornstarch in soy sauce.Stir into pork and vegetables. Serve over rice. Makes 4 to 6 servings.

Soft-Fried Sherded Pork and Eggs

1/2 Cup dried tiger lily buds
1/4 cup dried cloud ears
1/2 pound boneless pork shoulder
1 tablespoon dry sherry
1 tablespoon soysauce
1 teaspoon cornstarch
1 teaspoon sugar
4 tablespoons oil
4 eggs, lightly beaten
1 teaspoon salt
4 whole scallions, shredded
1 teaspoon sesame-seed oil
Flour Tortillas

In a small bowl, cover the tiger lily buds with 1 cup of warm water and let them soak for 30 minutes. Discard the water. Snap off and discard the hard ends of the buds, wash the buds in a colander under cold running water, drain, and cut each bud in half.In anothers ll bowl, cover the cloud ears with 1 cup of warm water and let them soak for 30 minutes. Discard the water. Wash the ears under cold running water, then break them into small pieces.Place the pork on a chopping board and, holding the meat firmly, cut it horizontally into paper-thin slices with a cleaver or sharp knife, Then cut the slices into shreds 1 1/2 to 2 inches long and 1/8 inch wide. Combine the wine, soy sauce, cornstarch and sugar in a bowl, add the pork shreds, and mix well.Have the above ingredients, and the oil, lightly beaten eggs, salt and scallions within easy reach.Heat the TORTILLAS and keep them warm.
Heat wok on high heat for about 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan and immediately reduce the heat to moderate. Pour in the beaten eggs. They will form a film on the bottom of the pan almost at once. Immediately push it to the back of the pan with a fork so that the still-liquid eggs on top can spread into the bottom of the pan to cook. As soon as the eggs are set and dry, but before they begin to brown, transfer them to a small bowl and break them up with a fork. .
Pour 2 more tablespoons of oil into the pan, swirl it about and h at it for 30 seconds. Add the shredded pork mixture and stir-fry for 5 to 6 minutes until the meat loses its pink color. Add the tiger lily buds and cloud ears, and stir-fry for 1 minute, then add the scallions and salt, mix well, and stir in the scrambled eggs. Stir and cook for 1 minute longer, add the sesame-seed oil and serve at once in a deep platter, accompanied by the warm Tortillas.Traditionally, each guest spreads a pancake flat on his plate and places about 2 tablespoons of the pork mixture along the center of the pancake. The pancake is folded in half over the pork and tucked under it, one end of the package is then folded over about 1 inch to enclose the filling securely, and the whole rolled into a neat cylinder that can be picked up with the fingers and eaten.