1Kg pork spare ribs 1tbls peanut oil 3/4 cup (180ml) plum sause 2tbls soy sause 2tsp grated lemon rind 2tsp grated fresh ginger 150g snow peas , halved Cut each rib section into 3 pieces, place in larg pan, cover with cold water, bring to boil; drain Heat in wok Add combined ribs, sause, rind and ginger in batches, stir fry until ribs are tender Add snow peas, stir-fry until hot
500g fokien noodles 2tsp thai red curry paste 400g pork fillet, thinly sliced 1tbls peanut oil 1 small chicken stock cube 1tbls soy sauce 2tsp fish sauce 2tsp corn flour 1/2 cup (125ml) water 1/3 cup (50g) unsalted peanuts 2tbls chopped fresh coriander....Add noodles to large pan of boiling water, drain immediately, pat dry with absorbent paper, Rub curry paste over pork Heat half of the oil in wok. Add pork in batches, stir-fry until tender, remove. Heat remaining oil in wok add noodles until hot. Add crumled stock cube, sauce and thicken slightly. Add pork, peanuts and coriander, stir until hot.
1tbls peanut oil 450g pork fillets, thinly sliced 1 clove garlic, crushed, 1 medium (150g) onion, sliced 1 large (350g) yellow pepper, sliced 1 small (130g) green cucumber, sliced 1/4 cup (60ml) oyster sauce 1tbls mild sweet chilli sauce Heat oil in wok. Add pork in batches, stir-fry until tender, remove Add garlic and onion to wok, stir-fry until tender. Add pepper and cucumber, stir-fry. Add pork and sauce, stir-fry until hot
1tbls peanut oil 500g pork fillets, thinly sliced 1 medium (150g) onion, sliced 1/3 cup (70g) water chestnuts, sliced 1tbls marmalade 2tsp cornflour 3/4 cup (180g) orange juice 2 tbls salt-reduced soy sauce 1tbls chopped fresh thyme 2 cloves garlic, crushed 1 bunch (500g) english spinich 1.1/2 cups (120g) bean sprouts. Heat oil in wok. Add pork and onoin in batches, stir-fry until pork is tender, remove Add chestnuts, marmalade, blended cornflour and juice, sauce thyme and garlic to wok, stir until mixture boils and thickens slightly. Add pork, spinach and sprouts, stir until spinach is just wilted.
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, ½ c. of water. ½ c. water. 1 t. cornstarch. 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.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.Thicken gravy froms teaming water with cornstarch; pour over pork and serve.
10 ½ oz (300 g) lean boneless pork 1 t. cornstarch (cornflour) dissolved in 1 t water 2 ½ T. seasoned sauce ½ t. soy sauce ½ t. sesame oil a dash of ground Sichuan peppercorn 3 c. (705 ml) vegetable oil for deep-frying; uses about ¼ cup (60 ml)½ t. scallions, chopped ¼ t. garlic, chopped 1 t. rice wine 7 oz (200 g) skinned peanuts, deep-fried until golden Cut the pork into small cubes and mix with ½ t of the cornstarch.Mix the seasoned sauce, soy sauce, ¼ t sesame oil, the rest of the cornstarch and the pepper into a sauce. Set aside. Heat the oil in a wok over high heat to very hot. Deep-fry the pork cubes until cooked; remove and drain.Pour the oil out of the wok, leaving only enough to cover the bottom. Reheat to very hot, and add the scallion, garlic, rice wine and peanuts. Stir-fry until blended, and add the pork cubes. Pour in the sauce and stir until thickened. Sprinkle ¼ t. sesame oil over it; remove and serve.
7 oz (200 g) lean boneless pork 7 oz (200 g) scallions 4 T. vegetable oil 1 T. soy sauce 5 wood ears, reconstituted in hot water Cut the pork into slices about 1 ¼ inch by ½ inch by ¼ inch (3 cm by 16 mm by 8 mm). Cut the scallions diagonally into 1 ¼-inch (3 cm) sections. Heat the oil in a wok to very hot, 350ºF (180ºC).Add the pork slices and stir-fry for 30 seconds. Add the soy sauce, wood ears, and scallions. Stir-fry for 2 more minutes, remove,and serve.
12 oz. pork loin, 4 oz. black sesame seeds, 4 oz. white sesame seeds, few leaves of lettuce. ½ T. wine. 1 t. salt, ¼ t. pepper, 1 egg, 2 T. cornstarch, 1 T. flour, 3 T. water. Slice pork loin thinly. Beat lightly and marinate in wine, salt, pepper, egg, cornstarch and water for 10 minutes. Dredge half of the pork with white sesame seeds and another half with black sesame seeds. Deep fry sesame coated pork until golden. Remove and place pork in the plate which has been lined with lettuce.
3 ½ oz (100 g) Chinese yam, peeled (or substitute potatoes) 14 oz (400 g) lean and fat pork 2 t. rice wine 1 t. soy sauce 2 t. salt 1 t. fresh ginger, chopped 1 egg, beaten 3 T. (50 g) cornstarch (cornflour) 9 oz (250 ml) vegetable oil for deep-frying 1 t. scallions, chopped 1 large fennel (substitute 1 clove of star anise) 2 c. (500 ml) meat stock Boil, peel and mash the yam or potato. Mince the pork and mix with the yam mash, rice wine, 1 t of the soy sauce, salt, and 1 t of the ginger. Stir in one direction until the pork and yam paste stiffens, then shape it lightly into four flattened balls. Mix the egg, cornstarch, and 1 t soy sauce into a paste and coat the balls.Heat the oil in a wok over medium heat to moderately hot, 212º F (100º C). Deep-fry the meatballs until they are reddish-brown, drain, and place in a heat-proof bowl. Add the scallion, the remaining ¾t ginger, the fennel, and the stock, and place the bowl in a steamer. Steam the meatballs until done. Discard the scallions, ginger, and fennel. Remove and serve.
2 pork chops or tenderloin, ¾ 1b. (300g) ¼ t. salt dash of pepper 1 onion, shredded 1 T. minced garlic 6 mushrooms, sliced 2 T. wine 3 T. soy sauce ½ T. sugar Cut the tendons on rim of pork. Tenderize pork with a meat mallet. Sprinkle salt and pepper on both sides.Heat pan then add 1 T. oil. Fry pork over high heat, about 1 minute for each side, until golden brown. Reduce heat to medium and continue to fry, about 1 ½ minutes on each side, until cooked.Heat 1 T. oil. Stir-fry shredded onion, sliced mushrooms and minced garlic until fragrant. Add wine, soy sauce and sugar, then bring to boil then pour over pork. May be served with "boiled Chinese leeks".
½ 1b. (200g.) pineapple ¼ 1b. (150 g). sausage (or ham) ¼ 1b. (100 g.) green peas ¼ 1b. (100 g.) carrots (diced 1 T. green onions (chopped) 1 t. garlic cloves (minced)1 t. salt ¼ t. black pepper 7 bowls germinated rice (cooked) 1 oz. (30 g.) fried shredded pork 4 T. vegetable oil Cut pineapple into small pieces. Heat oil to warm in preheated wok. Fry Chinese sausage over low heat until done. Remove from heat and slice. Boil green peas and carrots until done. Set aside. Heat 4 T. oil in preheated wok. Quickly stir-fry green onions and garlic cloves until fragrant. Add pineapple and sausage, green peas and carrots. Stir-fry quickly. Add rice; stir to mix. Remove from heat and arrange on serving plate. Sprinkle with shredded pork. Serve.
1 lb. ground pork (or beef)6 T. sesame oil 2 t. sugar ¾ t. salt ¼ t. pepper ¼ lb. cabbage 1 t. salt ¼ lb. chopped green onions 3 c. flour ¾ c. cold water ½ c. flour (to prevent sticking during kneading) 2 T. oil Filling: Mix ground pork and ground pork, oil, sugar, salt and pepper well. chop cabbage until fine. Mix the cabbage with 1 t. salt and let sit for 10 minutes; squeeze out the excess water. Mix the cabbage, ground pork, and green onions well.Skin: In a bowl, add water to the flour and knead into a smooth dough; let it stand for 10 minutes. Roll the dough into a long baton-like roll and cut it into 50 pieces. Use a rolling pin to roll each piece to a thin circle. Place 1 portion of filling in the center of a dough circle. Fold the circle in half and moisten the edges with water. Use index finger and thumb to bring the sides together. Pleat one edge while keeping the other edge smooth. The smooth edge will conform to the decreased length of the pleated edge. Pinch the pleats together, then pinch to seal. Repeat procedure for the other dumplings.Heat the pan, then add 2 T. oil. Arrange the dumplings, flat side down, to line the pan. Turn the heat to low and fry the dumplings for 1 minute or until golden brown; add ½ cup hot water and cover. Cook for 6 minutes over medium heat or until almost all water has evaporated; remove and serve with soy sauce; sesame oil and vinegar.
1 oz (25 g) wood ears, reconstituted 1 oz (25 g) golden needles 3 ½ oz (100 g) lean boneless pork ½ t. fresh ginger, minced 1 t. cornstarch (cornflour)2 t. soy sauce 3 eggs 5 oz (150 ml) vegetable oil 1 t. rice wine 1 t. salt, or to taste 1 oz spinach, cut into 3 inch (7 cm) pieces ½ t. sesame oil Wash the wood ears and drain. Soak the golden needles in warm water for 5 minutes. Drain and cut crosswise into halves. Set aside.Wash the pork and cut it into slivers. Mix with the soy sauce, ginger, and cornstarch, and set aside.Beat the eggs and mix with ¾t salt. Scramble the eggs in 5 T of the oil and set aside.Heat 4 T of the oil in a wok over high heat to very hot; add the pork slivers and stir-fry for about 30 seconds, or until the meat is partially cooked. Stir in the rice wine. Remove the pork and set aside. Heat the remaining 1 T oil in the wok. Add the golden needles and wood ears and stir-fry for 30 seconds. Add the ¼ t salt salt, and spinach pieces. Stir-fry until the spinach leaves darken slightly. Add the pork slivers and scrambled egg. Stir-fry another few seconds to blend the ingredients. Sprinkle with the sesame oil, remove, and serve.
1 1b (500 g) flour noodles 9 oz (250 g) lean and fat pork, minced 5 t. (25 g) sweet fermented flour paste (sweet bean sauce or hoisin sauce)5 peppercorns 5 T. vegetable oil 1 t. scallions, chopped 1 t. fresh ginger, chopped 5 T. soy sauce 1 ½ t. salt, or to taste 1 c. (200 ml) clear stock 1 T. cornstarch dissolved in 1 T. water Add enough water to the bean paste sauce to make a thin paste. Heat oil in a wok until the oil surface ripples. Add peppercorns and deep-fry until fragrant. Remove and discard peppercorns.Add the pork, the scallions, ginger, soy sauce, salt and the paste. Stir-fry for about 1 minute, then add the stock and cornstarch. Bring to a boil and cook, stirring, until thickened. Transfer to a serving bowl.Bring a pot of water to a boil and add the noodles. Bring back to a boil and let cook for30 seconds. Add cold water two or three times, each time bringing the water back to boil until the noodles are just cooked.Drain in a colander and place on dishes or in bowls. Diners help themselves to some of the sweet bean paste, starting with about 1 T. and adding more to taste.
¼ 1b. (150 g) dried noodles ¼ 1b. (150 g) shredded meat 8 sections of green onions, 1-inch long 1 T. soy sauce total of 3 c.: bean sprouts,shredded cabbage, carrot ½ T. each: wine, vinegar ½ t. each: salt, sugar, hot chili paste dash of pepper sesame oil as desired ¼ c. chicken stock or water Cook noodles (see recipe below). Heat 3 T. oil then stir-fry green onions until fragrant. Add meat and stir-fry until cooked; add 1 T. soy sauce and stir-fry briefly. Add cabbage, carrot and wine, vinegar, salt, sugar, hot chili paste, water;stir-fry until vegetables are cooked. Add noodles and stir-fry to mix well, about 2 minutes. Serve.
¾ lb. pork loin 1¼ oz. pork fat 4 pre-softened Chinese black mushrooms 1 precooked bamboo shoot 1½ T. cornstarch 1 T. cooking wine ½ T. sesame oil 1 t. sugar ¾ t. salt ¼ t. pepper 24 green peas Dice the pork loin, pork fat, black mushrooms, and bamboo shoot. Place in a mixing bowl. Add cornstarch, cooking wine, sesame oil, sugar, salt and pepper.Stir in the same direction until mixed well. Toss mixture against the inside of the bowl for 3-4 minutes so that the ingredients combine thoroughly; divide into 24 portions.Trim the won ton skins to make them round. Place 1 portion of filling in the center of a won ton skin. Take the won ton skin between the index finger and thumb, gather edges together to make a waist. Place 1 green pea in the center of the filling; use a knife dipped in water to press down the filling so that it is smooth and compact. Follow step for the remaining dough and filling. Place the finished shao mai in a steamer about ½ -inch apart. Steam for 6 minutes over high heat; remove. Serve.
4 ½ oz (125 g) boneless pork shoulder 1 oz (20 g) peanuts, skinned and deep-fried 1 t. salt, or to taste 6 egg whites 4 t. (20 g) cornstarch (cornflour) 3 t. meat stock or water 1t. rice wine 1 t. soy sauce ¼ t. scallions, chopped ¼ t. ginger powder ¼ t. garlic, sliced 1 ½ t. sugar 3 T vegetable oil 2 oz (50 g) green pepper, seeded and cut into ½ inch (1 cm) cubes ¼ t. hot chili Wash the pork, cut into ½ -inch (1.5cm) small cubes, and mix with ½ t salt. Beat the egg whites and mix with 3 t of the cornstarch. Add the pork cubes and mix to coat well. Set aside.Mix the stock with the remaining 1 t of cornstarch, ½ t salt (or to taste), rice wine, soy sauce, scallions, ginger, garlic, and sugar. Set aside.Heat the oil in a wok to moderately hot (230º F or 110º C). Add the pork cubes and stir-fry for about 30 seconds, cooking them just long enough to seal in the juices. Remove, drain, and set aside. Pour out the oil from the wok and reheat. Add the green peppers and stir-fry for 30 seconds. Then add the pork cubes. Stir the sauce to blend it, then add to the wok. Add the peanuts and hot chili oil. Bring to a boil and cook, stirring, until thickened. Remove and serve.
9 oz (250 g) lean boneless pork 1 egg white, beaten slightly and mixed with a little flour into a paste ¼ t. salt, or to taste 1 T. hot soybean paste 1 T. soy sauce ¼ t. sugar ½ t. fresh ginger, chopped 1 ½ t. cornstarch (cornflour) dissolved in 1 ½ t water ¼ c. meat stock 2 c. (500 ml) vegetable oil for deep-frying; uses about 5 oz (150 ml) 3 ½ oz (100 g) Chinese cabbage hearts, sliced. ½ t. Sichuan peppercorns, crushed 1 T. hot chili oil 2 t. sesame seeds, roasted and ground Cut the pork into slices about 2 inches by 1 inch by ¼ inch (5 cm by 26 mm by 4mm). Mix with the egg white paste and ¼ t of the salt. Set aside.Mix the soy sauce, sugar, ginger, cornstarch, and stock into a sauce and set aside.Heat 2 T of the oil in a wok to moderately hot, add the cabbage and ¼ t salt, stir-fry until cooked. Remove, drain, and set aside.Add the rest of the oil to the wok and heat it to about 230º F (110º C). Add the pork slices, stirring to keep them from sticking together. Cook until done, remove, and drain well. 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.
1 piece rice noodles 4 tenderloin pork chops 6 oz. cabbage 1 T. onion 2 c. stock 2 T. flour (or potato starch) ¼ t. ginger juice 1 t. light soy sauce 1 ¼ t. sugar a dash each of oil, pepper, sesame oil and wine Wash the pork chops clean,drain, mix them well with pork marinade marinate for more than half an hour; remove sauce; dub flour onto them; heat oil in the wok to deep-fry until both sides turn golden yellow, scoop them out and remove oil.Wash cabbage clean and scald in boiling water until cooked. Scald the Shanghai thin noodles in boiling water until cooked; cool immediately in cold water; bring stock to boil; put noodles in to boil for a while; scoop them out, place them in a bowl; add a dash of boiled oil and mix well; place the cabbage and pork chops on the noodles.Pour boiling stock and sprinkle onion over for serving.
¾ 1b. (300 g) pork chops or tenderloin ¼ t. salt, dash of pepper 2 T. each soy sauce, wine2 T. ketchup 2½ T. ketchup 1 T. sugar, ½ c. water ¾ T. vinegar ½ T. cornstarch Cut the tendons on rim of pork. Tenderize pork with a meat mallet. Sprinkle salt and pepper on both sides.Heat pan then add 1 T. oil. Fry pork over high heat, about 1 minute for each side, until golden brown. Reduce heat to medium and continue to fry, about 1 ½ minutes on each side, until cooked.Heat 1 T. oil. Stir-fry shredded onion, sliced mushrooms and minced garlic until fragrant. Add ketchup, wine, soy sauce and sugar, then bring to boil then pour over pork. May be served with "boiled Chinese leeks".
1 lb. roasted pork 1½ T. each: sugar, soy sauce, oyster sauce 1 c. water 2 T. cornstarch mix 2½ T. water 2 T. lard or shortening 1½ t. sesame oil ¼ t. pepper Leavened Dough Filling: Cook and cut roasted pork into ½ '' cubes. Bring pork, oyster sauce and water to a boil. Add mixture cornstarch and water to thicken; add shortening, oil and pepper mix. Let the mixture cool; add the pork and mix well. Prepare the leavened dough. Remove the risen dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic. If the dough is too dry, add water; if too sticky, add flour. Roll the dough into a long roll and cut it into 24 pieces; flatten each piece with the palm of the hand to form a thin circle.Place one portion of the filling on the center of a dough circle. Wrap the dough to enclose the filling. Shape the dough circle by pleating and pinching the edges to form the bun. Make the other buns in the same manner. Let the buns stand for 10 minutes then steam them for 12 minutes. Remove and serve.
2 to 3 T. oil 1 T. ginger, grated 2 green onions, cut into 1-inch lengths ½ c. shredded ham (thick shreds if using boiled ham, thinner shreds if using Smithfield) 2 or 3 stalks bok choy or choy sum, cut into 2-inch slices ½ poundfresh or dried Chinese-style egg noodles,boiled, drained, cooled, and lightly oiled ¼ c. Basic or Rich Chicken Stock 1 T. dark soy sauce Heat wok over medium-high heat, and add 1 tablespoon of the oil. Add ginger and green onion; cook until fragrant. Add ham and bok choy; stir-fry 1 minute, then transfer to a warm plate.Wipe wok clean with a paper towel, and add another 1 or 2 table-spoons of oil. Reduce heat to medium. Swirl wok to cover sides with oil, then add noodles. Cook without stir-ring 1 minute, then begin stirring and tossing noodles to brown them in places. Add a little more oil if necessary to keep noodles from sticking.When noodles are heated through and lightly browned in places, add stock and soy sauce; stir to loosen noodles from pan. Return ham and bok choy mixture to pan; toss with noodles. Increase heat to high, and continue cooking and stirring until liquid is nearly gone. Transfer to serving plate. Arrange with some ham and vegetables on top.
20 oz. shank pork 2 slices ginger 2 spring onions 4 T. seafood paste 1 clove garlic 1 c. water a dash of parsley 4 cherry tomatoes 2 T. light soy sauce 1 T. each of dark soy sauce and Shaoxing wine 1 T. rock candy Wash the shank pork clean, absorb water away, add seafood paste to marinade for 2 hours so as to have it seasoned Cut spring onions into lengths; skin garlic and chop it.Heating 2 T. of oil in an earthen pot, sauté chopped garlic, ginger slices and onion lengths, put the shank pork in, add seasonings except for rock candy and 1 cup of water; braise the pork for ½ hour, add rock candy to continue to braise until the sauce is drying up; take it out, cool and cut into slices; decorate with parsley and cherry tomatoes for serving.
1 ¼ lbs porkribs, 6 slices of pine apple, a little spring onion and ginger. 2 T. soy sauce, 1 T. sugar, 1 T. wine, 2 T. tomato ketchup, 2 c. water.Marinate porkribs with a little soy sauce. Drip dry. Lightly deep fry in hot oil to brown the outer layer of the porkribs. Drain and leave aside. Brown spring onion and ginger in 2 T. of oil until fragrant. Add soy sauce, sugar, wine, tomato ketchup and water bring to boil. Add porkribs and simmer until meat is tender. Add in pineapples. Stir fry lightly. Remove to plate when pineapples are soft.
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Most recent revision June 14 1997