Ingredients:
7 oz (200g) boneless pork filet
2 cups (500 ml )
vegetable oil for deep-frying
2 tsp. soy sauce
3 tbsp
spiced pepper-salt
1 tsp.
rice wine
1/4 tsp. MSG (optional)
3 tbsp
cornstarch (corn flour),
dissolved in 3 tbsp water
Directions:
1. Cut the pork into diamond-shaped slices, 1 1/2
inches (4 cm ) in each side. Mix with
the MSG ,
soy sauce and
cornstarch and
stir to coat well.
2. Heat the oil in a wok to very hot about 400oF
(200oC), or when a piece of
scallions or
ginger tossed into the oil quickly turns
brown and a haze appears above the oil.
Deep-fry the pork until the coating
becomes crisp. Remove the pork, drain
and let stand for 2 minutes while
reheating the oil to 400oF. Place the
pork back in the oil for a few seconds,
remove immediately and sever with the
spiced pepper-salt as a dip.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
