Tuesday, November 29, 2011

Crispy Pork

Not often, but every once in a while I cook a bit of Chinese. Tonight I had some pork loin cut into thick chops so I made it into Crispy Pork. **Warning**: I rarely measure so make sure you taste, taste, taste and adjust your seasoning accordingly.

1 pound of pork loin sliced 1/8 inch thick
1/2 c corn starch
1 Tb ginger powder
3-4 Tb oil
sugar peas
green onions
julienned carrots
3 cloves of garlic
1 tsp grated ginger
Salt and pepper to taste
Red Pepper flakes

1/4 Soy Sauce
1/4 water
1/4 c sherry
2 tbs corn starch
3 tbs sugar
1 t sesame oil

Steamed rice.

Combine flour and ginger powder. Mix sauce ingredients. Heat oil and dredge pork in flour mixture. Fry till golden in batches and set aside to drain on paper towels. Continue till all the pork is cooked.  Empty all but a tablespoon of oil and stir fry the veggies, adding the garlic and ginger when the veggies are just crisp tender. Pour sauce over veggies and allow to come to a boil and thicken. Remove from heat. Add the pork and toss to coat. Serve over rice.

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