Chinese Stir Fried Pork Los Angeles Style Recipe

From Dorothy McNett's Recipe Book.

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Chinese Stir Fried Pork Los Angeles Style

From Dorothy McNett's recipes at Chinese foods in America! It has been quoted "no other city in America comes anywhere near LA for authentic Chinese foods." Serve this pork with fried rice stick noodles.

4 dried shiitake or other mushrooms
1/2 cup warm water
1/2 pound pork tenderloin
freshly ground peppercorns
1 teaspoon cornstarch
1 tablespoon rice wine, plum wine or dry sherry
1 tablespoon soy sauce
1/2 teaspoon sea salt
3/4 cup chicken or vegetable stock
1 teaspoon cornstarch or arrowroot
3-4 tablespoons peanut or corn oil
4-5 green onions, finely chopped
2 - 3 teaspoons grated fresh ginger
1 small jar roasted red bell pepper, drained and cut into strips
2 tablespoons Chinese bean sauce, or tamarind sauce or hoisin sauce
1/4 - 1 teaspoon hot sauce or chili pepper as desired
2 tablespoons chopped fresh coriander leaves

Soak the mushrooms in warm water at least 30 minutes. Remove mushrooms from water, discard water. Dice finely, set aside.
Cut pork into small cubes or strips. Sprinkle with pepper and toss in the cornstarch. Set aside.
In measuring cup combine wine, soy sauce, salt, stock and cornstarch or arrowroot. Set aside.
Heat wok or stir fry pan with oil and swirl to coat the wok. Add the pork and mushrooms, stir fry until cooked and brown. Scoot or scoop. Add onions and ginger and stir for a few seconds. Add slivered red peppers, bean sauce, and hot sauce or pepper. Stir fry for about 1 minute and then scoot to the side. Add the soy sauce mixture, bring to a boil stirring constantly. Cook until the liquid has cooked down and mixture has thickened. Stir in coriander and serve with fried rice stick noodles.

Recipe created 2003-01-05.

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