stewart@harpo.UUCP (Stewart Wiener) (02/16/84)
I've been looking for the recipe for a dish that I've seen under a variety
of names.
- \ \ -
Mandarin (pinyin romanization): Jing Jiang Ro Si
Translated: Capital Sauce Meat Threads
Menu translations:
1. Shredded Pork with Peking Sauce
2. Shredded Pork with Nanking Sauce [so Nationalists can eat it :-) ]
3. Slippery Pork
I've also seen it made with lamb. It consists of a mound of shredded meat
in a light-brown sauce, served on a lettuce leaf and topped with slivers of
raw scallion. The sauce is a little spicy, garlicky, and sweet (but not so
sweet as hoisin sauce). Does anyone have a recipe for it?
By the way, I've found that the ONLY brand of hoisin sauce I'd ever recommend
to anyone is Koon Chun brand. Every other kind I've tried seems pasty-
flavored and cloying. This is quality stuff. Needless to say, I am in no
way affiliated with the Koon Chun Sauce Company of Hong Kong. :-)
REPLY BY MAIL, PLEASE. My news connection is doubtful.
--
Stewart Wiener :-) "Read and weep as did
****** :-) Alexander when he beheld
{allegra,decvax}!harpo!stewart :-) the glories of Egypt."