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Twice Cooked Pork

1 pound lean boneless pork (such as shoulder or butt), in 1 piece
1 tablespoon dry sherry
1 thin, quarter-size slice fresh ginger, crushed with the side of a cleaver
3 scallions (including tops)
2 teaspoons hot bean sauce or 2 small dried hot red chiles, crumbled
4 teaspoons sweet bean sauce or hoisin sauce
1 tablespoon soy sauce
1 teaspoon sugar
2 small green bell peppers or 1 each small green and red bell pepper
3 tablespoons vegetable oil
1/2 teaspoon salt
2 cloves garlic, minced
1 teaspoon minced fresh ginger

Place pork, sherry and ginger slice in a 2-quart pan. Cut 1 of the scallions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from broth and refrigerate until cold.

Cut meat into 1 1/2-inch square pieces about 1/8 inch thick. In a bowl, combine hot bean sauce (or red chiles), sweet bean sauce, soy sauce and sugar.

Seed bell peppers and cut into 1 inch squares; cut remaining 2 scallions into 1-inch lengths.

Place a wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a few drops of water if wok appears dry. Sprinkle with salt and stir once, then remove peppers from wok.

Add remaining 1 tablespoon oil to wok. When oil begins to heat, add garlic and minced ginger and stir once; then add pork and stir-fry for 1 minute. Add bean sauce mixture and toss until pork is coated with sauce. Return bell peppers to wok along with onion. Stir for 30 seconds to heat through.

Makes 3 or 4 servings.

Sweet and Pungent Spareribs

1 rack spareribs(2lbs.)cut into 1 inch pieces
2 tbs sherry-1 tsp cornstarch-1 tbs soy sauce
4 eggs beaten-1 cup fliour-1/4 cup cornstarch-oil fro deep-frying
Sauce:1/2 cup boiling water-1 cup sugar-1 cup vinegar-1 cop green pepper parboiled-1/2 cup sliced carrots parboiled-1/2 cup cubed pineapple-1 tbs cornstarch in 2 tbs water to make a paste-1/4 cup catchup-1 tbs soy sauce-1 tomato cubed
Method:Marinate ribs for 5 minutes stirring often.Dip ribs into beaten egg,then flour,then cornstarch to coat.Deep-fry till golden brown about 8-10 minutes.Drain and remove ;keep warm in the oven.In a dry wok pour in boiling water ;add sugar and vinegar stir to blend.Add pepper,carrots and pineapple;boil for 5 minutes.Add cornstarch paste and stir till it thickens.Add catchup and soy sauce stir 3 times.Add cubed tomatoand ribs sti to coat.
Makes 4 servings

Pork Soong
Ingrediants:3 tbs oil-1/2 lb. pork tenderloin minced fine-1 scallion chopped-1/2 cup bamboo shoots shredded-1/2 cup water chest nuts sliced-1/4 lb. snow peas tips removed-
1 oz. cellopane noodles fried
Sauce Mix:1/2 cup chicken broth-2 tsp dry sherry-1 tbs soy sauce-1/2 tbs oyster sauce-1/2 tsp sugar-1 tbs cornstarch-1/2 tsp salt
Fried Cellopane noodles:Separate 1 oz. noodles into 4 portions.Heat 1 qt. oil to 375*add noodles one portion at a time to oil as soon as it expands remove to a paper towel,set aside.
Method:Heat wok add 3 tbs oil.Add pork stir-fry till it turns white 2-3 minutes.Add bamboo shoots and water chestnuts stir-fry 1 minute.Add snow peas stir-fry 1 minute.Aaa sauce mix and stir until it thickens.Serve over fried cellopane noodles.Makes 6 servings.

Sweet and Sour Pork
1 lb.lean pork cut into bite size pieces
BATTER:1 large egg-3/4 cup cold water-1 cup flour-1/2tsp salt
2 cups oil for frying
1 large onion,cut into 8 wedges and seperated-1 carrot sliced diagonally into 1/8 inch slices-2 green peppers cut into 1 inch squares
SAUCE:4tbs sugar-4tbs sherry-4tbs soy sauce-4tbs white vinegar-2tbs cornstarch mixed into 4tbs cold water
1-2 cop cubed canned pineapple drained
Mix batter ingrediants together till well blended,set aside and let sit for 1 hour.Combine sauce ingrediants untill blended,set aside. Heat 4 cups of oil in the wok to 375*.Coat pork with batter a few pieces at a time.Deep-fry till golden,about 5 minutes .Drain and keep warm.Remove all but 2tbs of oil from the wok,add onions,green pepper and carrots,
stir-fry3-4 minutes.Restir sauce ingrediants and add to the wok,add pineapple,bring to a boil while stirring until sauce thickens.Pour over pork and serve.Makes 4 servings.

2TBS oil-1 clove garlic peeled-4 slices ginger-4cups bok choy cut into 1" pieces-10 to 12 water chestnuts sliced-2 cups roast pork sliced thin-2tbs oyster sauce
SAUCE MIX:1tsp salt-1tsp sugar-1/2 cup chicken broth-1tbs cornstarch-dash sesame oil and pepper
Mix sauce ingredients and set aside.Heat wok add oil.Stir-fry garlic and ginger until browned,remove.Add bok choy and waterchestnuts;stir-fry 3-4 minutes.Cover and cook 1 minute longer.Stir sauce mixture and add to wok then add the roast pork stirring until it thickens.Add the oyster sauce and stir to blend in.Makes 4 servings.

Pork with Pineapple

1lb lean pork, trimmed of excess fat
1 or fresh pineapple or 432g can of pineapple (drained)
1 tbsp oil
2 tbsp light soy sauce
1 tbsp coarsely chopped scallions
4oz (fresh or frozen)
1tsp dry sherry
tsp cornstarch mixed with tsp water
cooked rice

If using fresh pineapple, peel and cut into cubes, discarding the tough centre core.

Heat a wok , add the oil, 1 tbsp of the soy sauce, the sallions and stir-fry for
about 30 seconds.

Add the pork to the pan and stir-fry until the pork has browned. Add the pineapple, peas,
sherry, cornstarch-water mixture and the remaining tbsp of soy sauce.

Cook until the pork is well done (it should be firm) and serve on a bed of rice.

Pork Chicken and Shrimp Sub Gum
Ingrediants: 2 tbs oil 1/2 lb. pork sliced thin-2 cloves garlic crushed-2 chicken breast halfs sliced thin-1/2 lb. boiled ham sliced thin-1/2 lb.shrimp cooked-1 small can bamboo shoots sliced-7-10 water chestnuts sliced-2 cups bean sprouts
Sauce mix:5 tbs soy sauce-2 tbs dry sherry-2 tbs water-1 1/2 tbs cornstarch-1 tsp sugar-1 tbs oyster sauce-1/4 tsp pepper
Method:Mix sauce ingrediants,set aside.Heat oil in wok.Stir-fry pork 6 minutes:add garlic,chicken and ham stir-fry 3 minutes.Add shrimp,bamboo shoots and water chestnuts stir 3 minutes.Add sauce mix to the wok and stir-fry till it thickens.Add bean sprouts and continue to stir 1-2 minutes.Makes 6 servings.

Twice Cooked Pork

1 lb boneless pork butt
8 fl oz chicken broth
2 tbsp cooking oil
8 small dried red chillies
1 tbsp chopped garlic
3 scallions, cut into 1-in lengths
8 oz napa cabbage, cut into bite-size pieces
2 tbsp hoisin sauce
2 tsp dark soy sauce
2 tsp light soy sauce
One-eighth tsp salt
2 tsp cornstarch dissolved in 1 tbsp water


In a pan, combine the pork and chicken broth. Bring to the boil over high heat. Reduce the heat to low;
cover and simmer until tender, 40 to 45 minutes. Remove the pork from the pan and let cool; reserve the
broth. Cut the pork into thin slices.

Place a wok pan over medium-high heat until hot. Add the oil, swirling to coat the sides.
Add the chillies and garlic; cook, stirring, until fragrant, about 10 seconds. Add the pork and stir-fry for 1
minute. Add the scallions and cabbage; stir-fry for 30 seconds.

Add the reserved broth, hoisin sauce, dark and light soy sauces, and salt. Cook until the cabbage is
tender-crisp, about 3 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and

Makes 4 to 6 servings

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