Free Chinese Recipes

Ingredients

• 350-450 g (t-l lb) fillet of pork
• 10 ml (2 teaspoons) salt
• 1 egg-white
• 22 ml (1 1/2 tablespoons) dry sherry
• 30 ml (2 tablespoons) corn flour
• 350 g (3/4 lb) Chinese celery/cabbage
• 4 stalks spring onion
• 2 slices root ginger
• 3 dried chili peppers
• 7 ml (1 1/2 teaspoons) peppercorns
• 30 ml (2 tablespoons) vegetable oil
• 22 ml (1 1/2 tablespoons) soy sauce
• 15 ml (1 tablespoon) hoisin sauce
• 15 ml (1 tablespoon) sherry
• 125 ml (1/4 pint) stock
• 1/2 chicken stock cube
• 30 ml (2 tablespoons) vegetable oil

Serve 6

** Free Chinese Recipes **

Method:

1. Cut the pork into medium-sized thin slices and rub them with salt. Mix the egg-white, sherry and corn flour into a batter and coat the pork slices with the mixture. Cut the cabbage into pieces the same size as the pork; chop the spring onion into longish segments, and the ginger into shreds. Shred the chili peppers (discarding the pips) coarsely, and grind the peppercorns.

2. Heat the oil in a large frying pan. Add the cabbage, ginger and spring onion and stir-fry quickly over a high heat for 1 minute. Add the soy sauce, hoisin sauce, sherry, and crushed stock cube. Continue to stir-fry for 2 minutes over a high neat. Remove the cabbage and spring onion with a perforated spoon, and spread them over the bottom of a serving dish as a bed.

3. Heat the remaining liquid in the pan over a high heat. Add water and bring to a full boil. Lower the slices of pork in batter into it piece by piece, spreading them over the pan in a single layer.

4. After 2 minutes, turn the pork slices over and cook them far 1 more minute. Remove the pork with a perforated spoon, and arrange the slices on top of the cabbage in the serving dish.

5. Heat the oil in a small frying pan. Add the pepper and the chili pepper and stir over a medium heat for 2-3 minutes, until the ‘hotness’ of the ingredients permeates the oil. Sprinkle the oil over the pieces of pork.

Note: Water-frying is a typical Szechwan cooking process where the meat, cut into thin slices, is cooked instantly in a small amount of water in a frying pan, instead of conventionally in oil.