wildbill@ucbvax.UUCP (01/16/84)
Subject: More wok recipes Newsgroups: net.cooks Here's one of my favorites: Twice-Cooked Pork Place: 1/2 pound lean pork (I normally use pork loin) in water to cover. Bring to a boil, then reduce heat. Simmer for 30 minutes. Broth can be saved for other pork recipes which require it. Slice pork into thin slices about 1 1/2 - 2 inches long. Slice: Any of the following vegetables as indicated. Good choices, depending on season, are: sweet peppers: 2 green peppers, 1 red pepper. Cut horizontally, remove seeds and stem, slice each half in fourths, quarter each piece. Chinese cabbage (often called Napa cabbage in American groceries): Use lower (firm) portion of leaves; save top parts for soup or throw in anyway (but they shrink dramatically). Cut or tear into bite-size pieces; make a pile 3 or 4 times the size of the pork. zucchini (believe it or not!): 3 or four medium. Do not peel. Cut off ends, then slice diagonally as thin as possible. Cooking Heat: 3 tablespoons vegetable oil (peanut or soybean works well) in wok until it begins to smoke. Add: 1 chopped scallion (green onion) 2 tablespoons hoisin sauce Stir briefly, then add pork slices and stir until coated. Then add: the vegetables 1 tablespoon water salt to taste, if desired (I never do) and stir-fry until the vegetables are done (1 minute or so for peppers, just until other vegetables turn soft). Enjoy! Bill Laubenheimer (ucbernie!wildbill)
usadaca@uiucuxc.UUCP (01/31/84)
#R:ucbvax:-3800:uiucuxc:2500013:000:1 uiucuxc!usadaca Jan 30 08:42:00 1984