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PORK AND BAMBOO SHOOTS
2 lb lean pork
1/4 cup soy sauce
1 tblsp sherry
1 tsp brown sugar
1 tsp ground ginger
1 liter water
4 oz bamboo shoots
Instructions: Cut the pork into small
cubes. Mix the soy sauce, sherry, sugar and ginger together, add to the pork,
toss well and leave for 10 minutes. Put pork and flavorings in a large pan, add
the water and bring gently to the boil, cover and simmer for 1 hour. Drain
bamboo shoots and shred finely, add to the pan and simmer for 10 minutes. If
wished, liquid may be thickened with 1 tablespoon cornstarch. mixed with a
little cold water.
Chinese Zodiac Cashew Pork
1/2 pound boneless lean pork
3 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch, divided
1 teaspoon sugar, divided
1 clove garlic, minced
1/2 teaspoon fennel seed, crushed
2 tablespoons vegetable oil, divided
1 small onion, chunked
1 bunch green onions, cut into 2-inch lengths, separating whites
2 medium carrots, thinly sliced
1/3 cup roasted unsalted cashews
Hot cooked rice
Cut pork across grain into thin slices; coat with mixture of
1 Tbsp. each soy sauce and cornstarch, 1/2 teaspoon sugar and
garlic. Let stand 15 minutes.
Blend remaining 2 Tbsp. soy sauce, 1 Tbsp. cornstarch, 1/2 teaspoon
sugar, fennel and 3/4 cup water; set aside. Heat 1 Tbsp. oil in hot
wok or large skillet over high heat. Add pork and stir-fry 2 minutes;
remove. Heat remaining 1 Tbsp. oil in same pan. Add onion and whites
of green onions; stir-fry 1 minute. Add carrots; stir-fry 3 minutes.
Add green onion tops; stir-fry 1 minute. Add pork and soy sauce
mixture. Cook, stirring, until sauce boils and thickens. Sprinkle
with cashews; serve over rice.
Makes 4 servings
Spicy Pork with French Beans
100g Minced pork
250g French Beans, cut into 2cm lengths
1 tsp minced Garlic
1 Tbsp Light Soy Sauce*
1 Tbsp Oyster Sauce*
1 tsp Sugar*
Dash of Sesame Oil*
Dash of Pepper*
1 Tbsp Spicy Bean Paste
1 tsp Cornstarch mixed with 1 Tbsp Water
Heat non-stick wok with a thin coat of cooking oil.
Stir-fry garlic and spicy bean paste for 1 minute.
Add in minced pork and fry until color changes.
Add in French beans, seasoning ingredients* and water.
When the pork and beans are cooked, add in the cornflour paste and stir until
the sauce is thick.
Serve with rice.
Pork Ribs with Bitter Melon
1 large bitter melon, remove seeds and cut into 1/4 x 1 inch strips
1 lb. baby pork ribs, cut into bit size
2 tbs. sweet potato flour
1 tbs. minced garlic
1 tsp. sugar or 1 pkg. Equal
1 tbs. rice wine
1 tbs. soy sauce
1 tsp. salt
1 tsp. Sesame oil
3 cups water
Dash of five-spice powder
Cooking Oil for deep frying
n a small bowl, mix potato flour, garlic,
sugar, rice wine, soy sauce, Sesame oil and five-spice.
Marinate ribs in season mixture for 15 minutes.
In a large pot, heat cooking oil to 320 degree.
Deep fry bitter melon until cooked, remove and drain.
Fry ribs in oil until golden brown, remove and drain.
In a mid-size pot, bring water, ribs, 1 tsp. salt, and 1 tsp. Sugar to boil.
Arrange bitter melon strips in a serving bowl, place a layer of ribs and some
sauce. Steam over high heat for 40 minutes.
Invert the bowl onto serving plat and serve. Serve with steamed rice.
Spicy Pork Chops
1 lb boneless pork lion chop, cut into 1.5 inch
1 tbs garlic, minced.
1 tbs red chili pepper, cut into small pieces.
2 tbs green onion, cut into small pieces.
5 tbs soy sauce
1 pkg Equal or 2 tsp. sugar
1 tbs rice wine
1 tsp sesame oil.
Non-stick cooking oil spray (i.e. Pam )
In small bowl mix together 4 tbs soy sauce,
Equal, rice wine and sesame oil, set aside.
Mix pork and 1 tbs soy sauce in a large bowl, let stand for 15 minutes.
Coat each piece of pork with cornstarch.
Deep fry pork in oil until cooked. Drain off oil.
Re-heat oil, deep fry pork pieces in hot oil again, drain off oil.
Spay non-stick oil spray on wok, sauté garlic, red chili pepper and green onion.
Add sauce mixture, bring to boil.
Serve hot with steamed rice.
Taiwanese Style Pork Rice Bowl
1 lb ground pork
1 pkg fried shallots (3 oz)
4 tbs garlic, minced.
4 cups steamed rice
2 cups water
1/2 cup soy sauce
1 1/2 pkg Equal or 1 tbs sugar
1 tbs rice wine
1 tsp five spices
1/2 tsp black pepper
1/2 tsp MSG (optional)
Non-stick cooking oil spray (i.e. Pam)
Brown pork in skillet until cooked. Drain off oil
and set aside.
Spray non-stick cooking oil spray in pot, Sauté garlic.
Add pork and shallots, stir few times.
Add water and the rest of seasonings, bring to boil.
Reduce heat, cover and simmer for one hour.
Put one cup steamed rice in rice bowl. Pour 1/2 cup meat sauce on top of rice
and serve. Serve hot.