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PORK

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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
Marinade:
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.

ROAST PORK WITH CHINESE VEGETABLES
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
Ingredients

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
1½ tbsp coarsely chopped scallions
4oz (fresh or frozen)
1tsp dry sherry
½ tsp cornstarch mixed with ½ tsp water
cooked rice
Method


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
Ingredients

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

Method

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
thickens.

Makes 4 to 6 servings

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