2 pounds spareribs
1 tablespoon each soy sauce and sherry 1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons cornstarch
1 clove garlic, minced
1 slice ginger root, minced
oil for frying
1 onion, cut in wedges; layers separated
1 small green pepper, cut in chunks
1 flat can (8 oz.) sliced pineapple cut in wedges (save juice)
Pineapple juice and enough water to make 3/4 cup liquid
3 tablespoons catsup
2 tablespoons each sugar and vinegar V4 teaspoon salt
1 tablespoon cornstarch
1. Ask the meat man to cut ribs in 1-inch lengths. Trim fat and cut be- tween the bones. Marinate in soy sauce, sherry, sugar, salt, cornstarch, garlic, and ginger for 1 hour.
2. Heat 2 tablespoons oil in a large frying pan. Brown ribs well, then re- duce heat, cover, and cook for 30 minutes. Stir several times during cooking. Remove from pan and drain on paper toweling. Pour out pan drippings and rinse pan.
3. Heat 1 tablespoon oil in same pan: Add onion and green pepper and stir-fry over high heat for 2 minutes. Add drained pineapple and meat and stir-fry for 2 minutes. Pour in the com- bined gravy ingredients; cook, stirring, until thickened. Serves 6.
1/2 Ib. pork tenderloin
1 teaspoon dry sherry -1/2 teaspoon soy sauce- 1/2 teaspoon salt- 1tablespoon cornstarch- 1 tablespoon sesame oil
Seasoning sauce :
1/4 cup chicken broth -1 cup water- 1/2 teaspoon salt- 2 teaspoons cornstarch -1/4 teaspoon pepper- 1 teaspoon sesame oil
3 tablespoons vegetable oil
1/4 cup sliced bamboo shoots- 2 tablespoons fresh or thawed frozen peas
1/4 cup sliced cooked carrot- 4 cups oil for deep-frying
10 (2-inch) squares Crisp Rice,see Rice and Noodles
Slice pork into thin strips with a cleaver. Cut strips into 2-inch lengths. Combine marinade ingredients in a medium bowl. Add pork; mix well. Let stand 20 minutes. Combine ingredients for seasoning sauce in a small bowl. Mix well and set aside. Heat 3 tablespoons oil in a wok over high heat 1 minute. Stir-fry marinated pork until very lightly browned. Add bamboo shoots, peas, carrot and seasoning sauce. Stir-fry until sauce thickens slightly. Spoon into a heated serv- ing bowl. Cover and keep hot. Heat 4 cups oil in another wok or a deep heavy skillet over high heat to 350° .Test oil temperature by dropping a small piece broken from a rice square into hot oil. Oil is hot enough if rice puffs out in 3 seconds. Carefully lower rice squares into hot oil with a slotted metal spoon. Deep-fry over high heat until rice puffs out and turns golden. Quickly lift rice squares from oil with slotted spoon, drain well over wok and place on a rim- med platter. At the table, pour hot pork mixture over rice squares. The rice will pop and sizzle. Makes 4 servings.
Kung Pao Pork
1 Tbs. Sugar- 3 Tbs. Water
3 Tbs. soy sauce- 2 T Dry sherry
1 Tbs. White vinegar- 1 tsp. Cornstarch
1 1/2 tsp. Dark sesame oil- 1/4 tsp. Salt
1 lb Pork tenderloin
1 Tbs. Cornstarch
1 Tbs. soy sauce
1 T Vegetable oil, divided
8 Dried whole red chiles
2 cup Coarsely chopped green pepper
3/4 cup onion,sliced
1/2 cup Unsalted dry roasted peanuts
6 cups cooked rice
Combine first 8 ingredients in a small bowl; stir until well-blended.
Trim fat off pork. Cut pork into 1-inch cubes. Combine pork, 1 Tbs.
cornstarch, and 1 Tbs. soy sauce in a bowl; stir well. Cover and
marinate in refrigerator 15 minutes.
Heat 1 teaspoon vegetable oil in a wok over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and ginger; stir-fry 1 minute or until vegetables are crisp-tender.
Add sherry mixture; stir-fry 1 minute or until thick and bubbly.
Remove from heat; stir in chiles and peanuts. Serve over rice.
1 1/2 pounds pork spareribs
2 cups oil, for deep-frying
1 tablespoon dry sherry
1 tablespoon light soy sauce
1 tablespoon white rice vinegar, or cider vinegar
1 1/2 teaspoon sesame oil
1 tablespoon finely chopped garlic
1 tablespoon five-spice powder
1 1/2 tablespoons finely chopped scallions
1 tablespoon sugar
1 tablespoon light soy sauce
2 teaspoons finely chopped fresh orange peel
1/3 cup black rice vinegar or cider vinegar
Have your butcher cut the spareribs into individual ribs, and th into chunks approximately 3 inches long. Or do this yourself, using heavy sharp cleaver which can cut through the bones. Mix the marinade ingredients together in a bowl and the marinate the spareribs for at least 30 minutes at room temperature.
Heat the oil in a deep-fat fryer or large wok. Slowly cook the marinated spareribs in several batches until they are brown. Drain cooked batch well on paper towels. Leave the cooking oil to cool. Strain it once it has cooled if you want to keep is for reuse when cooking pork.
Put the sauce ingredients into a clean wok, skillet or clay pot. Bring the sauce to a boil and then reduce the heat to very low. Add spareribs and simmer them slowly, uncovered, for about 40 minutes, stirring occasionally. There is very little liquid, so you may want add a little water to the sauce to prevent it from drying out. Only fat will remain, so pour it off and then serve.
Mu Shu Pork
1/2 lb.boneless pork loin or shoulder
MARINADE:1 1/2 tsp.dry sherry-1 tbs. sesame oil-1 tsp. soy sauce
5 wood ears(or 1/2 lb.fresh mushrooms)-2 cups hot water-14-16 Mandarin pancakes(seeRice and Noodles)-2 tbs Duck Sauce(see Sauces)-3 eggs-7 tbs. oil-1 clove garlic,minced-4 1/2 tsp. hoisen sauce-1 cup shredded bamboo shoots-2 cups celery cabbage,shredded-1 carrot,shredded-1 tsp. salt-4-5 tbs. chicken broth-1/4 cup scallions,shredded
Cut pork horizontally into thin slices wit~ a cleaver. Chop slices into 1-1/2" x 1/4" shreds. Mix marinade ingredients in bowl. Add shredded pork; mix well. Let stand 15 minutes. Soak wood ears ears in 2 cups hot water 15 minutes to soften. Wood ears will expand to several times their original size. Break off hard stems an and shred with a cleaver . Prepare Mandarin Pancakes and Duck Sauce; set aside. Beat eggs slightly in a small bowl. Heat 1 tbs. oil in a wok over medium heat 1 minute. Rotate coat sides with oil. Pour in beaten eggs. Slowly rotate wok several times to spread eggs thinly over surface. When eggs are lightly browned on bottom, turn with a spatula and cook other side. Remove from wok. Shred cooked eggs with a cleaver,set aside. Heat 1/4 cup oil over high heat 1 minute. Add garlic. Stir-fry until golden, about 1 minute. Add marinated pork shreds. Stir-fry very lightly browned, about 2 minutes. Remove pork shreds with a slotted spoon, draining well over wok; set aside. Add hoisin sauce and 2 tbs.oil to wok. Stir-fry 2 minutes. Add bamboo shoots celery cabbage, carrot and wood ears. Stir-fry over high heat 5 minutes.Add salt, chicken broth, cooked pork shreds and shredded egg. Mix well over high heat 1 minute. Serve with shredded green onions.Duck Sauce and Mandarin Pancakes. To eat: Place 1/2 teaspoor Duck Sauce and several green onion shreds in the center of a pancake.Add 2 or 3 tablespoons hot pork and vegetable mixture. Roll up one side of pancake and fold bottom over. Fold up other side of pan make a neat little package that can be picked up with your fingers.Makes 4 servings.
Mu Shu Shrimp: Substitute 3/4 pound shrimp, shell and deveined, for the pork slices.
DEEP-FRIED SZECHUAN PORK RIBS
21bs pork ribs, cut in 1 inch pieces
2 tsp chopped ginger
5 tbsp brown sugar
1/4 cup soy sauce
3 tbsp dry sherry
1/2 tsp five-spice powder
1 1/2 cups oil
3 tbsp oil
3 red chili peppers, chopped
2 tsp chopped ginger
2 tsp chopped garlic
1/2 medm onion, peeled and chopped
3 tbsp ry sherry
5 tbsp sugar
5 tbsp catsup
5 tbsp white vinegar
Place ribs in a saucepan, cover with cold water and bring to a boil. Simmer 30 minutes; drain well. Combine ginger, sugar, soy sauce, sherry and five-spice powder. Add ribs, stirring to coat. Marinate 3 hours; drain and discard marinade. Combine ginger, sugar, soy sauce, sherry and five-spice powder. Add ribs, stirring to coat. Marinate 3 hours; drain and discard marinade.Heat oil. Deep-fry ribs in small amounts until golden and tender. Drain well. 4 To MAKE SAUCE: Heat oil in a pan. Add chili peppers, ginger, garlic and onion. Fry until tender. Add sherry, sugar, catsup and vinegar. Simmer 10-15 minutes.
Add ribs, stirring to coat well. Simmer 10 minutes and serve hot. SERVES 6
Ling's Old-Fashioned Chop Suey
1/2 pound cubed pork
1 tablespoon oil plus oil to cook pork
1 pound celery, chopped
Salt to taste
1 cup water
1 teaspoon sugar
Dash of white pepper
1 teaspoon soy sauce
1/2 teaspoon oyster sauce
Dash of sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
In saute pan cook pork in 1 tablespoon oil. When it is three-fourths done, add celery and onion and cook until tender. Add salt if desired.
Heat wok until water sizzles when sprinkled into pan. When wok is hot, carefully add vegetable oil. Add cooked pork-vegetable mixture and stir a few seconds.
Add water, cover and cook over high heat, checking every few minutes until water begins to boil.
While mixture cooks, in small dish combine sugar, pepper, soy sauce, oyster sauce and sesame oil.
When water begins to boil, gradually add cornstarch and water mixture, stirring to combine well. Reduce heat to medium and add soy sauce mixture. Heat through, then remove from heat and serve. Makes 3 to 4 servings. Makes 4 servings.
Note:Serve chop suey over hot cooked rice.