Chinese: Pork in Plum Sauce (Mwei Jiong Yoke)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 1 | each |
garlic cloves
|
|
| 1 | pound |
pork
boned |
|
| ⅓ | cup |
plum sauce
|
|
| 2 | each |
celery stalks
diced |
|
| 4 | slices |
ginger
|
|
| 1 | teaspoon |
sherry
|
|
| 2 | each |
carrots
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
scallions, spring or green onions
chinese pickled |
|
| ¼ | cup |
water
|
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
|
|
| 453.6 | g |
pork
boned |
|
| 79 | ml |
plum sauce
|
|
| 2 | each |
celery stalks
diced |
|
| 4 | slices |
ginger
|
|
| 5 | ml |
sherry
|
|
| 2 | each |
carrots
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
scallions, spring or green onions
chinese pickled |
|
| 59 | ml |
water
|
|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
Directions
Cut pork into bite size pieces.
Peel carrots, cut into cubes.
Place oil and garlic in wok.
On high heat, brown pork.
Stir-fry 5 minutes.
Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water.
Simmer covered, 12 minutes.
Add cornstarch to water and mixture to wok.
Stir until thickened.
