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