Pork with Sesame Sauce

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::Pork with Sesame Sauce

*9 oz (250 g) lean boneless
pork
*1 egg white, beaten
slightly and mixed with a
little flour into a paste
*0.25 t. salt, or to taste
*1 T. hot soybean paste
*1 T. soy sauce
*0.25 t. sugar
*0.5 t. fresh ginger, chopped
*1.5 t. cornstarch
(cornflour) dissolved in
1.5 t water
*0.25 c. meat stock
*2 c. (500 ml) vegetable
oil for deep-frying; uses
about 5 oz (150 ml)
*3.5 oz (100 g) Chinese
cabbage hearts, sliced.
*0.5 t. SiChuan peppercorns,
crushed
*1 T. hot chili oil
*2 t. sesame seeds, roasted
and ground

Method:

1. Cut the pork into slices about 2 inches by 1 inch by 0.25 inch (5 cm by 26 mm by 4mm). Mix with the egg white paste and 0.25 t of the salt. Set aside. 2. Mix the soy sauce, sugar, ginger, cornstarch, and stock into a sauce and set aside. 3. Heat 2 T of the oil in a wok to moderately hot, add the cabbage and 0.25 t salt, stir-fry until cooked. Remove, drain, and set aside. 4. Add the rest of the oil to the wok and heat it to about 230F (110C). Add the pork slices, stirring to keep them from sticking together. Cook until done, remove, and drain well. 5. Pour the oil out of the wok and reheat it. Add the peppercorns and soybean paste and stir-fry until the peppercorns turn purplish-red. Add the pork, sauce, chili oil, and ground sesame seed, and stir-fry until the sauce thickens. Pour the meat and sauce over the cabbage hearts and serve.

Total time:

30m

Cooking technique:

stir-frying

Cuisine:

Beijing

Food menu:

pork

Cholesterol:

45mg

Carbohydrates:

12g