Recipe - Deep-Fried Paper-Wrapped Pork

1 pound Lean pork
1 sl Fresh ginger root
One half Clove garlic
2 tablespoon Soy sauce
1 tablespoon Sherry
1 teaspoon Sugar
6 Scallion stalks
Wax paper
Oil for deep frying

1. Cut pork in 3/4inch cubes. Mince ginger and garlic, then combine
with soy sauce, sherry and sugar. Add to pork and toss. Let stand 30
minutes, turning occasionally. Drain, discarding marinade.

2. Split scallion stalks in half lengthwise, then cut crosswise in
1inch sections. Cut wax paper or parchment in 6inch squares.

3. Wrap one pork cube and scallion section in each square of paper.

4. Heat oil and deepfry paperwrapped pork until done (about 8
minutes). Drain and serve hot in wrappings.

NOTE: The diner, with chopsticks or fork, opens the paper envelopes one
at a time and eats the contents.

VARIATION: Instead of wrapping pork cubes individually, put 7 or 8
together with the same number of scallion sections in a waxpaper sandwich
bag. Seal tightly by folding or stapling. Deepfry as above, one bag at a
time.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.