• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Shanghai-Style Pork

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2/3 lb Pork loin
  • 1 ts Soy sauce
  • 1 Egg yolk
  • 8 1/2 ts Cornstarch
  • 1 sm Green pepper
  • 6 c Vegetable oil
  • 1/2 ts Chopped garlic
  • 1 c Pickled vegetable salad
  • 3 ts Vinegar
  • 3 ts Sugar
  • 4 1/2 ts Water
  • 3 ts Tomato ketchup
  • 1/3 ts Salt

 Directions

PICKLED VEGETABLE SALAD
1 Cucumber
1 lg Turnip
2 lg Carrots
2 sl Ginger root
1 c White wine vinegar
1 tb Sugar

Remove any fat or tough membrane from pork loin. Cut pork into slices 2/3"
thick. Using blunt edge of cleaver, lightly pound to tenderize. Cut slices
into bite-size pieces. Mix pork with mixture of soy sauce, egg yolk, and 1
tsp. cornstarch and let marinate 20 minutes. Mix with 6 tsp. cornstarch.
Remove seeds from green pepper and cut into bite-size pieces. Heat oil for
deep-frying to about 375 degrees. Fry pork pieces 3 minutes. Remove and
reheat oil to 400 degrees. Refry pork pieces another 30 seconds. Remove and
drain. Reheat pan with 3 tsp. oil. Stir-fry chopped garlic until fragrant.
Add green pepper and Pickled Vegetable Salad. Stir-fry briefly. Add
vinegar, sugar, 3 tsp. water, ketchup and salt. Combine 1-1/2 tsp. each
water and corn-starch and add when mixture has come to a boil, PICKLED
VEGETABLE SALAD:

1. Peel vegetables and cut in small cubes or in julienne strips.

2. Heat wine vinegar to a boil and stir in sugar to dissolve.

3. Pour over vegetables and refrigerate, covered, overnight. Drain to use.

UNCLE CHEN'S

S.W. 3RD, PORTLAND

WINE:MONMOUSSEAU ROSE D'ANJOU

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