Stir-Fried Pork with Preserved Vegetables

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::Stir-Fried Pork with Preserved Vegetables

*1 lb belly pork, 4 oz.
preserved vegetable,
2 stalk of spring
onion, 2 slices of
ginger.
*3 T. soy sauce, 1 T. wine,
2 t. sugar, 0.5 c. of
water.
*0.5 c. water. 1 t.
cornstarch.

Method:

1. Clean belly pork, boil for 20 minutes. Drain. Rub with 1 T. soy sauce. Deep fry pork in 2 cups of oil. Turn off heat when the pork is slightly brown. Remove and soak in water. Slice when cool. Arrange evenly in bowl. 2. Clean preserved vegetable and chopped finely. Fry 2 T. of oil together with spring onion, ginger and soy sauce, wine, sugar and water. Pour over pork. Steam for 1 hour (you can also steam in electric wok); unmould on bowl. 3. Thicken gravy froms teaming water with cornstarch; pour over pork and serve.

Total time:

75m

Cooking technique:

steaming

Cuisine:

Guangdong

Food menu:

pork

Cholesterol:

98mg

Carbohydrates:

21g