|
spiced Pork (china) 3 Pounds Lean Pork Chops
2 Tablespoons Cornstarch
3 Tablespoons Soy Sauce
2 Tablespoons Sweet Sherry
1 Teaspoon Pared, Grated Fresh Ginger Root
1/2 Teaspoon Five Spice Powder
1/8 Teaspoon Pepper
3 Cups Vegetable Oil
1/4 Cup Water
1 Teaspoon Instant Chicken Bouillon Granules
chinese Mixed Pickles trim Chops, Discarding Fat And Bones. Mix Cornstarch, 2 Tablespoons Of The Soy Sauce, The Sherry, Ginger, Five-spice Powder And Pepper. Add Pork, One Piece At A Time, To Cornstarch Mixture, Turning To Coat Completely. Cover And Let Stand 1 To 2 Hours, Stirring Occasionally. heat Oil In Wok Over High Heat Until It Reaches 375 Degrees F. Cook 1/2 Of The Pork In Oil Until Brown And Cooked Through, 3 To 5 Minutes. Drain On Absorbent Paper. Cook And Drain Remaining Pork. Cut Pork Into 1/4 To 1/2 Inch Wide Slices. Transfer Pork To Serving Dish; Keep Warm. combine Water, Bouillon And Remaining 1 Tablespoon Soy Sauce In Small Saucepan. Heat Until Mixture Boils. Pour Mixture Over Sliced Pork. Garnish With Chinese Mixed Pickles. makes 4 Servings. |
|
