smw@tilt.UUCP (Stewart Wiener) (03/05/84)
In response to those who've asked for the result of my query for this recipe
2/3 weeks ago; here it is, courtesy of Victor Lee (stolaf!vtl), who found it
in "The Chinese Restaurant Cookbook," by Barbara Myers. [Thanks, Victor,
it did arrive in time!]
I made this for the first time for a banquet for a few friends. This
turned out very well; in fact, it was the most popular of the dishes.
Try it yourself! (I doubled the recipe... lucky I decided to!)
SHREDDED PORK WITH PEKING SAUCE: Fine strips of pork sizzled in a clinging,
spicy sweet sauce. A Peking specialty.
o 1/4 pound boneless pork
Trim off fat and slice with the grain into 1/8-inch strips, then
again into 1/8" slivers about 2.5 to 3 inches long. There should
be about 2 cups. (Shredding is easier when meat is part frozen.)
marinade:
o 1/2 egg white (1 tablespoon)
o 1 tablespoon cornstarch dissolved in 1 tbsp. water
o 1/2 teaspoon salt
Stir the whole egg white briskly with a fork, then measure. Combine
the ingredients in a shallow bowl, stirring till smooth. Add the
pork, mix well, cover, refrigerate at least 1 hour (or overnight).
o 1 scallion
o 2 thin slices fresh ginger
Cut white part of scallion into 1/4 inch rings. Slit green part
lengthwise in fine 2" shreds and reserve for garnish. Peel and
mince ginger; combine with scallion rings.
seasoning sauce:
o 2 tablespoons sweet bean sauce or hoisin sauce
o 1 tablespoon dark soy sauce
o 1 tablespoon rice wine (or gin, or dry sherry)
o 1/2 teaspoon sugar (with hoisin, use 1.5 teaspoons)
Measure sweet bean sauce or hoisin; set aside in a cup. Combine
remaining ingredients in a separate cup.
cooking oils:
o 2 cups peanut or corn oil
o 1 tablespoon sesame oil (optional)
***
STEP 1: Heat a wok over high heat. Add the 2 cups oil; when barely hot,
add pork shreds, stirring to separate. When no longer pink, about
1 minute, pour into a colander set over a bowl to catch drippings.
STEP 2: Reheat wok over highest heat. Return 2 tbsp. of drained oil. When
almost smoking, add scallion rings and ginger; stir once to coat,
then turn down heat to medium-high. Add the sweet bean or hoisin
sauce. Let bubble until most of moisture has evaporated, and the
sizzling noise is greatly reduced. Then add the remaining Seasoning
Sauce; stir together 10-15 seconds.
STEP 3: Return the pork shreds to wok and turn heat to highest. Cook 30
seconds, stirring rapidly until pork is hot and evenly coated with
sauce. Remove from heat; stir in 1 tbsp. sesame oil if desired and
mix well.
STEP 4: Remove to a small serving platter, garnish with the green scallion
shreds. Serve at once. Yield: one order, but serves 2. Because
of the intense flavor, small portions are adequate. Best served
along with other dishes.
--
Stewart Wiener :-) "Read and weep as did
Princeton Univ. EECS :-) Alexander when he beheld
{allegra,ihnp4!mhuxi}!princeton!tilt!smw :-) the glories of Egypt."