Recipe - Szechwan Pork With Shallots

10 ounce Pork loin; thinly cut or sliced up and
cut into squares
Marinade
Peanut oil
10 Fresh shallots; peeled
2 teaspoon Brown bean sauce
4 teaspoon Hoisin sauce
1 teaspoon Szechwan hot sauce (Chef
Chow's Hot & Spicy recomm.)
1 pn White pepper
1 teaspoon Sesame oil
One half teaspoon Sugar
1 teaspoon (scant) salt
4 sl Fresh ginger root

MARINADE
2 teaspoon Light soy sauce
One half teaspoon Sugar
One half teaspoon Salt
One half teaspoon Accent
1 tablespoon Cornstarch
2 teaspoon Rice wine

Add the pork to the Marinade, mix well to coat evenly, cover, and marinate
for 1 to 2 hours. Heat wok over high heat and add the peanut oil to a depth
of 4 inches. When sizzling hot, add the pork and shallots. Deepfry about 4
minutes stirring constantly. Quickly lift wok off heat and empty partially
cooked shallots and pork into a strainer set over a deep metal bowl. Drain
well. Return wok to high heat and add about 1 tablespoon of fresh oil. Heat
until nearly smoking. Add the pork, shallots, and the remaining
ingredients. Stirfry constantly for about five minutes. Remove wok. Serve
at once. Note: If using very small shallots, add for last frying only, as
not to overcook them. Directions for Marinade: Mix all ingredients together
until thoroughly combined. Refrigerate until ready to use.

GOLDEN PALACE

7TH STREET N.W., WASHINGTON,D.C.

BEVERAGE: TSING TAO BEER

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.