Two Onion Pork Shreds Recipe
Ingredients
| 1/2 teaspoon Szechuan peppercorns | ||
| Soy sauce | 4 Teaspoon, divided | |
| Dry sherry | 4 Teaspoon, divided | |
| Vegetable oil | 7 1/2 Teaspoon, divided | |
| Cornstarch | 1 Teaspoon | |
| 8 ounces boneless lean pork | ||
| Red wine vinegar | 2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 1/2 small yellow onion, cut into 1/4 inch slices | ||
| 8 green onions, cut into 2-inch pieces | ||
| Sesame oil | 1/2 Teaspoon | |
Directions
For marinade, place peppercorns in small skillet.
Shake over medium-low heat, shaking skillet often, until fragrant, about 2 minutes.
Let cool.
Crush peppercorns with mortar and pestle (or place between paper towels and crush with a hammer).
Transfer to medium bowl.
Add 2 teaspoons of the soy sauce, 2 teaspoons of the sherry, 1 1/2 teaspoons of the vegetable oil and the cornstarch; mix well.
Cut pork into 1/8 inch thick slices, then cut into 2 x 1/2-inch pieces.
Add to marinade and stir to coat well.
Let stand 30 minutes.
Combine remaining 2 teaspoons soy sauce, 2 teaspoons sherry, the vinegar and sugar in small bowl; mix well.
Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat.
Add garlic and stir once.
Add pork and stir-fry until meat is no longer pink, about 2 minutes.
Add yellow onion and stir-fry 1 minute; add green onion and stir-fry 30 seconds.
Add soy-vinegar mixture and cook 30 seconds.
Stir in sesame oil.
Shake over medium-low heat, shaking skillet often, until fragrant, about 2 minutes.
Let cool.
Crush peppercorns with mortar and pestle (or place between paper towels and crush with a hammer).
Transfer to medium bowl.
Add 2 teaspoons of the soy sauce, 2 teaspoons of the sherry, 1 1/2 teaspoons of the vegetable oil and the cornstarch; mix well.
Cut pork into 1/8 inch thick slices, then cut into 2 x 1/2-inch pieces.
Add to marinade and stir to coat well.
Let stand 30 minutes.
Combine remaining 2 teaspoons soy sauce, 2 teaspoons sherry, the vinegar and sugar in small bowl; mix well.
Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat.
Add garlic and stir once.
Add pork and stir-fry until meat is no longer pink, about 2 minutes.
Add yellow onion and stir-fry 1 minute; add green onion and stir-fry 30 seconds.
Add soy-vinegar mixture and cook 30 seconds.
Stir in sesame oil.
Comments
Comments: 1 |
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Mit says :
I made this. Only, I didn't really measure anything and I didn't have all the ingredients, so I omitted some stuff and substituted some other stuff and added even more stuff at random. Anyway, it was pretty good. Oh, and eat it over rice in a bowl, with peanuts.
Posted on: 27 May 2010 - 6:48pm
Chef
