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Roast Pork Coins
Stuffed pork discs are marinated, roasted .
1-1/4 Ib. lean boneless pork butt or loin
6 oz. pork fat or lard
1 or 2 fresh carrots, cooked


1/4 teaspoon five-spice powder
3 slices ginger root
2 scallions, 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 or lard 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 piece pork. Arrange pork coins on metal skewers, leaving 1/4 inch between each coin. Place skewers on a baking sheet. Bake 15 minutes. Remove from oven and brush coins with marinade. Return to oven and bake 12 to 15 minutes longer. Remove baking sheet from oven and let cool a few minutes. Remove skewers and arrange pork coins on a platter. Lightly brush with oil. Makes 4 to 6 servings.

Fu Yu Spareribs

1 1/2 pounds spareribs, cut in 1-inch lengths
1/4 Cup fu yu (fermented bean cake)
1 teaspoon oil
2 teaspoons soy sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1 clove garlic, minced
1 slice ginger root, minced
2 teaspoons cornstarch

Trim excess fat from spareribs and cut between the bone, Mix fu yu, oil, soy sauce, salt, sugar, garlic, ginger. and cornstarch in a bowl that will fit inside the steamer. Put spare- ribs in bowl and turn several times to coat with the sauce. Steam in the bowl in a steamer for 1 hour; stir once during cooking.

Pork with Green Onions

2/3 1b. pork butt

Marinade :
1 teaspoon sherry
1-1/2 teaspoon salt
1 teaspoon cornstarch
1-1/2 teaspoon minced ginger
1/2 cup water
2 teaspoons cornstarch
1/4 cup chicken broth
1/2 teaspoon salt
1 cup oil
2 cups green onions,sliced 1-1/2" long

Slice pork into thin strips with a cleaver. Cut strips into 1" x 1/2" shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 30 minutes. Combine water, cornstarch, chicken broth and salt in a small bowl; mix well. Heat oil in a wok over medium heat about 1 minute. Add marinated pork. Stir-fry until very lightly browned. Remove pork from wok with a slotted spoon, draining well over wok; set aside. Remove oil from wok except 2 tablespoons. Add chopped green onions and chicken broth mixture to oil in wok. Stir-fry until sauce thickens slightly. Stir in pork. Serve immediately. Makes 4 servings.

Shredded Pork with Sweet Bean Sauce

3/4 Ib. boneless pork loin
4-1/2 teaspoons soy sauce
1 teaspoon dry sherry
2 tablespoons water
2 teaspoons cornstarch
Sweet Bean Sauce :
4-1/2 teaspoons sweet bean sauce
1-1/2 teaspoons dry sherry
1 tablespoon soy sauce
2 teaspoons sugar
2 cups shredded scallions
1-1/2 cups vegetable oil

Use a cleaver to slice pork into 3" x 1/4" shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well.Let stand 30 minutes. Combine ingredients for Sweet Bean Sauce another small bowl; set aside. Arrange scallion shreds in a layer on a platter. Heat oil in a wok over medium heat to 375F .Carefully lower pork shreds into hot oil with a slotted metal spoon. Stir-fry about 2 minutes until pork shreds are no longer pink Remove pork from oil with slotted spoon, draining well over wok;set aside. Remove oil from wok except 3 tablespoons. Add Sweet Bean Sauce to oil remaining in wok. Stir-fry until sauce thickens slightly Add cooked pork shreds, mixing well. Place pork and Sweet Bean Sauce on top of scallions. Serve immediately. Makes 4 servings

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