[CH] to Mike, in appreciation

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Parkhurst, Scott Contractor: "[CH] Raised bed/minor rant"
• Previous message: Ken Zvokel: "[CH] CH Music"

Hunan Pork
1    lb boneless pork
2    tbls cornstarch
1    egg white
2    tbls water
1/4 cup dry sherry
2    tbls light soy sauce
1    tsp sugar
dash white pepper
1    tbls rice wine vinegar
4    hot peppers, your choice, I use 2 habs & 2 jals, seeded, and
shredded
1    leek, mostly white part,cleaned & shredded
1/2 cup peanut oil
1    tbls hot bean sauce, or Thai red curry paste
Shred the pork into 2" by 1/4 " strips. Combine 1 tbls corn starch with
the egg white and marinate the meat in this for up to an hour. Combine
the remaining cornstarch with water, sherry, soy sauce, sugar and pepper
and vinegar.  Heat the oil to just below smoking and stir fry the meat
in batches until all cooked....remove and keep warm. Clean wok and add 2
tbls peanut oil and stirr in the curry paste, stir fry for a few
seconds, then add the peppers and the leeks, stir fry this for about a
minute, then stir in the reserved meat, add the soy, sherry, water
mixture and stir fry untill thickened. Serve with Thai rice, garnished
with chopped scallions. Terrific, and as hot as you wish, just add more
hot bean sauce or curry paste...this is a quick stir fry from Szechuan.
Cheers, Doug in BC

• Next message: Parkhurst, Scott Contractor: "[CH] Raised bed/minor rant"
• Previous message: Ken Zvokel: "[CH] CH Music"