Braised Pork Fillet In Peking Sauce Recipe
Ingredients
| Fillets | 1 Pound, thinly sliced | |
| Cornstarch | 1 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Dry sherry | 1 Tablespoon | |
| Stock | 1 Tablespoon | |
| Chinese spinach | 3/4 Pound, blanched | |
| Vegetable oil | 3 Tablespoon | |
| Hoisin sauce | 3 Tablespoon | |
| Sesame seeds | 1/2 Teaspoon |
Directions
1 Combine pork with cornstarch, soy sauce, sherry and stock. Let stand 15 minutes. Chop spinach, arrange on a serving platter and keep warm.
2 Heat oil in a wok. Stir-fry pork for 2 — 3 minutes. Remove from oil.
3 Reheat oil, add hoisin sauce. When hot, return pork. Stir-fry to reheat and coat with sauce. Add sesame oil. Serve over spinach.
2 Heat oil in a wok. Stir-fry pork for 2 — 3 minutes. Remove from oil.
3 Reheat oil, add hoisin sauce. When hot, return pork. Stir-fry to reheat and coat with sauce. Add sesame oil. Serve over spinach.
Chef
