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Pork & Fried Rice Noodles
6 to 8 oz dry rice noodles
5 oz lean pork, cut into stripes
1 Chinese sausage, cut into stripes
5 Shitake mushroom, softened in water than cut into stripes
2 cups cabbage, cut into 1 inch squares
1 small onion, cut into 1/2 inch squares
1 carrot, cut into stripes
2 tbs. dried shrimp
2 cloves garlic, minced
1 1/2 tbs. soy sauce
1 cup water
1/4 tsp. salt
pinch of pepper
Soak noodles in water for 30 minutes, drain and separate noodles. Heat noodles in microwave oven at high for 2 minutes. Heat 2 tbs. oil in wok on high heat, fry garlic until fragrant. Add pork, stir fry until pork is cooked.Add sausage, stir fry until sausage is cooked. Add shrimp, onion, carrot, mushroom and cabbage. Cook until all vegetables are half cooked. Add water, salt and soy sauce. Bring to boil. Reduce heat to medium. Add rice noodles and stir fry until all liquid has evaporated. Serve hot.

Shredded Pork With Lettuce
Yield: 4 Servings


1 lb pork, boneless, shredded
1 tbs. soy sauce
2 tsp. cornstarch
1 tsp. peanut oil
1 small head lettuce, washed & dried
2 tbs.oil
4 scallions,chopped
1 slice ginger root, minced
4 dried black mushrooms, soaked in hot; water & shredded
1/2 cup bamboo shoots, shredded
2 tsp. dry sherry
1/4 cup chicken broth
1 tsp. cornstarch
1 tbs. water
1 tsp. sesame oil, optional

Combine pork shreds, soy sance, 2 tsp cornstarch and 1 tsp oil and marinate for 30 minutes. Separate lettuce leaves and arrange on platter.Heat wok or large . Add 2 Tbsp oil, add pork shreds and stir fry 2 minutes. Remove to platter, leave oil in pan. Stir fry ginger root and green onions for 30 seconds. Add mushrooms, bamboo shoots and pork shreds. Stir fry 1 minute.Add sherry and chicken broth. Mix cornstarch with water and stir into sauce, stirring until thickened and glossy. Add sesame oil.To serve: Spoon 2-3 Tbsp of pork mixture onto lettuce leaf, roll up to enclose and eat with fingers.

Pork Balls With Ginger
Yield: 4 Servings


1 lb ground pork
1 cup water chestnuts; coarsely chopped
1/4 cup crystallized ginger; finely chopped
1 egg; lightly beaten
1/2 tsp. salt
1 tbs.cornstarch
1 cup oil; for frying

Mix lightly all the ingredients except the cornstarch and oil. Shape the mixture into 12 small balls and dust lightly with cornstarch.Heat the oil to 375; deep-fry the pork balls until they are cooked through and nicely browned.Serve hot on toothpicks with a hot Chinese chile paste sauce or over steamed rice.

Pork with Broccoli

1/3 Ib. ground pork
1 teaspoon dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon minced ginger root
1-1/2 Ibs. fresh broccoli
3 tablespoons vegetable oil
1-1/2 teaspoons minced garlic
1 teaspoon salt
1/4 cup chicken broth
1/4 cup water

Combine marinade ingredients in a small bowl. Add pork; mix well. Let stand 15 minutes. Cut flowerets from broccoli stems and separate into small pieces. Slice stems into 2" x 1/4" pieces. Heat oil in wok over medium heat for 2 minutes. Add 1 teaspoon minced garlic. stir fry until golden. Add pork. Stir-fry about 3 minutes until very lightly browned. Remove with a slotted spoon, leaving oil in wok. Add more oil to wok if necessary to measure 1/4 cup. Turn heat up to high.Add salt and broccoli stems. Stir-fry about 1 minute. Add flowerets.Stir fry 1 minute longer. Vegetables should still be crisp. Add 1/4 water and chicken broth. Reduce heat to medium. Cover and simmer until water is almost all absorbed. Add cooked pork. Stir-fry 10 secounds.Makes 4 servings.

Roast Pork Coins
1-1/4 Ib. lean boneless pork butt or loin
6 oz. pork fat ,or lard
l or 2 fresh carrots, cooked
1/4 teaspoon five-spice powder
3 slices fresh ginger root
2 green onions, chopped
4 teaspoons sugar
1 tablespoon dry sherry
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon pepper
1 teaspoon vegetable oil
Trim pork into a long sausage shape, 1-1/2 inches in diameter.Cutting only alternate slices all the way through, slice pork into 2/3 inch pieces. Each of the 20 to 22 double slices should resemble a hamburger bun. Slice pork fat into 20 to 22 round pieces, a little smaller than pork pieces. Slice carrot into 20 to 22 pieces. Combine marinade ingredients in a large bowl. Add pork slices, pork fat slices and carrot slices; mix well. Let stand 1 hour. Preheat oven to 350F .Insert 1 carrot slice and 1 pork fat slice in the center of each pieceof pork. Arrange pork coins on metal skewers, leaving 1/4 inch between each coin.Place on a baking sheet.Bake 15 minutes.Remove from oven and brush with marinade.Return to oven,bake 12 to 15 minutes more.Remove from oven and let cool for a few minutes.Remove from skewers and arrange on a platter.Lightly brush with oil.makes 4-6 servings.

Jade Ham with Oyster Sauce

Serving Size 4
2 Tbs Oyster sauce
1 tsp Sugar
2 Tbs dry sherry
1 Tbs Rice vinegar
1 Tbs Soy sauce
1 Tbs Ketchup
1 Clove garlic, crushed
4 oz Lean ham, cut into thin Strips
1 Tbs oil
1 md Onion, peeled & sliced into Thin strips (1 to 1 1/2 c)
1/4 tsp Sugar
1 1/2 tsp Ginger, minced
2 cups Broccoli florets
1 Carrot, peel & slice diag.
2 Tbs Walnuts, coarsely chopped

SAUCE: Combine all the ingredients for the sauce in measuring bowl. Stir well to blend; set aside.
HAM AND JADE: Lightly precook the broccoli by placing the damp florets in a microwave-safe container. Cook on high (100%) power for 3 minutes, stiring after one minute. Remove and allow to cool. Lightly precook the carrot slices in the microwave for 1 minute on high. Allow to cool.
Assemble all ingredients near the wok. Heat the oil in the wok over high heat. When hot, add the onion slices, Cook,stiring constantly for about 4 minutes, until onions are soft and lightly
brown. Sprinkle with sugar and ginger and cook for 1 minute longer. Add the broccoli, carrots and ham and cook, stirring constantly for 2-3 min. until broccoli is tender, but still has some crunchiness.Stir in the sauce and walnuts and bring mixture to a boil. Cook for 1 min.longer, until fragrant. Remove from heat. Serve immediately over Rice.

Woks for Dinner Tonight