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Wok With Me

Pork 6

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Pork Chop Suey

1/3 Ib. pork butt

Marinade:
1 teaspoon dry sherry
1/2 teaspoon minced fresh ginger root
4 cups oil for deep-frying
2 oz. rice noodles

Seasoning sauce :

1 tablespoon soy sauce
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoons sesame oil
1/2 teaspoon pepper
1/4 cup chicken broth
1/4 teaspoon cornstarch
1/2 cup sliced fresh mushrooms
1/2 cup shredded fresh carrot
1/2 cup shredded green pepper
1/2 cup shredded celery
1/2 cup shredded bamboo shoots
1/4 cup fresh bean sprouts

Slice pork into thin strips with a cleaver. Cut strips into 1" x 1 shreds. Combine marinade ingredients in a small bowl.Add pork shreds; mix well. Let stand 30 minutes. Heat 4 cups oil in a wok over high heat to 350F.Carefully drop in rice noodles.Press noodles under oil with a spatula and deep-fry 2 or 3 seconds 1 noodles until noodles puff.Remove with a slotted spatula, drain well over wok. Cool on a platter. Break cool noodles into small pieces.Combine seasoning sauce ingredients in a small bowl; mix wel1. Remove oil from wok except 1/2 cup. Heat oil remaining in wok 1 minute. Stir-fry pork,over high heat about 2 minutes until pork is browned. Stir in mushrooms, carrot, green pepper and celery. Add bamboo shoots and bean sprouts, Stir-fry over medium heat 3 minutes. Pour seasoning sauce into wok and stir-fry 1 minute to coat vegetable mixture. Serve chop suey on cooked noodles. Makes 4 servings.


Pork Chow Mein

1/2 Ib. pork butt
Marinade:
1/2 teaspoon dry sherry
1/2 teaspoon cornstarch
2 scallions, chopped in 1-1/2-inch lengths
1/2 egg white
1/2 teaspoon minced fresh ginger root 1/4 teaspoon salt
1 tablespoon soy sauce
8 cups water
8 OZ. dry Chinese noodles or spaggeti
1 tablespoon sesame oil
1/2 cup vegetable oil
1/2 Ib. cooked fresh or frozen green beans
1/4Ib. fresh bean sprouts or shredded cabbage
1 cup sliced fresh or drained canned mushrooms
3 tablespoons chicken broth
1/2 teaspoon salt
3 tablespoons soy sauce
1/4 teaspoon pepper

Slice pork into thin strips with a cleaver. Cut strips into 1" x 1/4" shreds. Combine marinade ingredients in a medium bowl. Add pork; mix well. Let stand 30 minutes. Bring 8 cups water to a boil in a large pot. Cook noodles in boiling water about 5 minutes until tender. Rinse noodles with cold water; drain well. Add sesame oil to noodles. Mix well to coat; set aside. Heat 1/4 cup oil in wok over high heat 1 minute. Stir-fry marinated pork shreds about 2 minutes until no longer pink. Remove pork with a slotted spoon, draining well over wok; set aside. Add 1 tablespoon oil to wok. Stir-fry green beans, bean sprouts or cabbage and mushrooms over high heat 3 minutes. Add chicken broth and salt. If mixture is dry, add several more tablespoons chicken broth or water to moisten. Remove vegetables from wok; set aside. Reduce heat to medium. Add 3 tablespoons oil to wok. Stir-fry cooked noodles 3 or 4 minutes. Add salt, soy sauce, pepper and cooked vegetables. Stir-fry 2 minutes longer, mixing well. Serve hot. Makes 4 to 6 servings.


Peking Spareribs

Marinade :
1 teaspoon dry sherry
1 teaspoon minced fresh ginger root
1 tablespoon soy sauce
1/2 teaspoon baking soda or meat tenderizer
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1 tablespoon ice water
5 cups oil for deep-frying
Seasoning sauce :
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon sugar
1 teaspoon ground cinnamon
2 tablespoons water
1/2 teaspoon cornstarch
Peeled pineapple slices or lettuce, if desired

Cut spareribs in half lengthwise and cut between bones to make 2- inch pieces. Combine marinade ingredients and spareribs in a bowl; mix well and let stand 3 to 4 hours. Heat 5 cups oil in a wok over high heat to 350F. Carefully lower spareribs into hot oil with a slotted metal spoon. Deep-fry over high heat about 3 minutes until spareribs are crisp and lightly browned. Remove with slotted spoon, draining well over wok; set aside. Remove oil from wok except 2 tablespoons. Combine ingredients for seasoning sauce in a small bowl; mix well. Heat oil remaining in wok over medium heat 30 seconds. Add seasoning sauce. Bring to a boil, stirring occasionally. Remove from heat. Add fried spareribs, mixing well to coat with sauce. Arrange spareribs and sauce on a platter. Garnish with Chinese parsley and pineapple slices or lettuce, if desired. Serve immediately. Makes 4 servings.


Szechuan Pork Strips

l Ib. pork loin
Marinade:
1 teaspoon dry sherry
1teaspoon salt
1/4 teaspoon pepper
1 teaspoon sesame oil
Coating:
2 eggs
1/2 cup all-purpose flour
1/4 cup minced yellow pepper
1 teaspoon minced fresh ginger root
1/2 teaspoon salt
6 cups oil for deep-frying

Slice pork into pieces 1/3 inch thick. Lightly pound with broad side of cIeaver. Cut into strips 2 inches long. Combine marinade ingredients in a medium bowl. Add pork; mix well. Let stand 20 minutes. Mix coating ingredients in a large bowl. Heat 6 cups oil in a wok over high leat to 350F. Reduce heat to medium. Use tongs to dip marinated pork strips one at a time into coating mixture. Carefully lower coated strips into hot oil. Deep-fry several at a time until golden brown, 2 to 3 minutes. Remove with tongs or a slotted spoon and train on paper towels. Serve hot. Makes 4 servings.


Chinese food is chicken soup for the soul