Szechwan Pork Picnic Style in Lettuce Leaves Recipe
Ingredients
| 4 lean pork chops sliced 1 inch thick | ||
| Boiling water | ||
| Jalapeno chili peppers | 2 To taste, minced | |
| 2 cups cooked thin noodles | ||
| 1 cup mixed fresh mint and basil leaves | ||
| Lettuce leaves | 12 Large | |
| Szechwan Sauce | ||
| White vinegar | 4 1/2 Tablespoon | |
| Light soy sauce | 4 1/2 Tablespoon | |
| Garlic | 5 Clove (5gm), minced | |
| Sesame oil | 3 1/2 Tablespoon | |
| Dash of sugar | ||
| Salt | To Taste | |
Directions
Remove pork from bones.
Cut meat into very thin slices.
Cook in boiling water until done, about 6 minutes.
Drain well.
Set aside to cool.
For sauce: Combine all ingredients in small bowl and blend well.
Add pork to sauce and toss lightly.
Cover and marinate about 30 minutes.
Stir in chilies or pepper flakes.
Cut meat into very thin slices.
Cook in boiling water until done, about 6 minutes.
Drain well.
Set aside to cool.
For sauce: Combine all ingredients in small bowl and blend well.
Add pork to sauce and toss lightly.
Cover and marinate about 30 minutes.
Stir in chilies or pepper flakes.
Chef
