Shredded Pork In Peking Sauce Recipe
Ingredients
| 1 lb boneless lean pork or 4 pork chops | ||
| Dark soy sauce | 1 1/2 Tablespoon | |
| 1 Tbs Chinese rice wine | ||
| 1 Tbs tapioca starch | ||
| 8 stalks scallions | ||
| 3 Tbs sweet bean sauce | ||
| Sugar | 2 Teaspoon | |
| 4 Tbs peanut or vegetable oil | ||
Directions
Shred pork into long, thin strips about 2 inches (5 cm) long.
Marinate with the soy sauce, wine, and tapioca starch for at least 20 minutes.
Cut the scallions diagonally into 2 inch long (5 cm) thin pieces.
Put on a plate.
Combine the bean sauce with the sugar and 1 Tbs wine.
Heat 3 Tbs oil in a wok.
Stir fry the shredded pork for about 1 minute until done.
Remove and put aside.
Drain oil from wok.
Heat 1 Tbs oil.
Stir fry the sweet bean paste mixture for about 10 seconds.
Add pork; stir thoroughly.
Remove and place on the scallions.
Marinate with the soy sauce, wine, and tapioca starch for at least 20 minutes.
Cut the scallions diagonally into 2 inch long (5 cm) thin pieces.
Put on a plate.
Combine the bean sauce with the sugar and 1 Tbs wine.
Heat 3 Tbs oil in a wok.
Stir fry the shredded pork for about 1 minute until done.
Remove and put aside.
Drain oil from wok.
Heat 1 Tbs oil.
Stir fry the sweet bean paste mixture for about 10 seconds.
Add pork; stir thoroughly.
Remove and place on the scallions.
Chef
