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

Szechwan Pork with Shallots

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 10 oz Pork loin; thinly sliced and
  • -cut into squares
  • Marinade
  • Peanut oil
  • 10 Fresh shallots; peeled
  • 2 ts Brown bean sauce
  • 4 ts Hoisin sauce
  • 1 ts Szechwan hot sauce (Chef
  • -Chow's Hot & Spicy recomm.)
  • 1 pn White pepper
  • 1 ts Sesame oil
  • 1/2 ts Sugar
  • 1 ts (scant) salt
  • 4 sl Fresh ginger root


2 ts Light soy sauce
1/2 ts Sugar
1/2 ts Salt
1/2 ts Accent
1 tb Cornstarch
2 ts Rice wine

Add the pork to the Marinade, mix well to coat evenly, cover, and marinate
for 1 to 2 hours. Heat wok over high heat and add the peanut oil to a depth
of 4 inches. When sizzling hot, add the pork and shallots. Deep-fry about 4
minutes stirring constantly. Quickly lift wok off heat and empty partially
cooked shallots and pork into a strainer set over a deep metal bowl. Drain
well. Return wok to high heat and add about 1 tablespoon of fresh oil. Heat
until nearly smoking. Add the pork, shallots, and the remaining
ingredients. Stir-fry constantly for about five minutes. Remove wok. Serve
at once. Note: If using very small shallots, add for last frying only, as
not to overcook them. Directions for Marinade: Mix all ingredients together
until thoroughly combined. Refrigerate until ready to use.




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