Two Onion Pork Shreds Recipe
A never to be missed recipe of Two Onion Pork Shreds. Once you try this Two Onion Pork Shreds things will change for good. The delicious Chinese Two Onion Pork Shreds is mostly prepared with Pork as the main ingredient. Indulge yourself in this Two Onion Pork Shreds as Main Dish. Trust me and whip this dish now.
Ingredients
1/2 teaspoon Szechuan peppercorns
4 teaspoons soy sauce, divided
4 teaspoons dry sherry, divided
7 1/2 teaspoons vegetable oil, divided
1 teaspoon cornstarch
8 ounces boneless lean pork
2 teaspoons red wine vinegar
1/2 teaspoon sugar
2 cloves garlic, crushed
1/2 small yellow onion, cut into 1/4 inch slices
8 green onions, cut into 2-inch pieces
1/2 teaspoon sesame oil
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 |
Add a Comment
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
