Yu-Hsiang Pork Ribbons Quick-Fried with Shredded Vegetables

An ideal dinner party menu as Drunken Chicken is prepared 2-3 days in advance. Menu serves 6.

 Yu-Hsiang Pork Ribbons Quick-Fried with Shredded Vegetables ()
    Materials:
    4 tablespoons vegetable oil
    2 dried chillis, finely chopped
    50 g (2 oz) Szechuan pickle, finely chopped
    350 g (12 oz) lean pork, finely shredded
    3 slices root ginger, peeled and finely chopped
    225 g (8 oz) mangetout
    225 g (8 oz) Chinese cabbage, shredded
    1 red pepper, cored, seeded and shredded
    2 mediun carrots, scraped and sliced intp matchsticks
    75 g (3 oz) beanshoots
    2 garlic cloves, crushed
    1 teaspoon salt
    4 tablespoons chicken stock
    2 1/2 tablespoons soy sauce
    1 1/2 tablespoons hoisin sauce
    1 tablespoon red chilli oil
    1 1/2 tablespoons wine vinegar
    2 teaspoons sesame oil

    Preparation time: 15 minutes
    Cooking time: 10 minutes
1. Heat the oil in a wok until smoking. add the dried chillis and Szechuan pickles, pork and ginger. Stir-fry over the heat for about 1 1/2 minutes, then add the managetout, Chinese cabbage, red pepper, carrots, beanshoots and garlic. Sprinkle on the salt and stir together for about 2 minutes.

2. Add the chicken stock and continue to stir for another 2 minutes.

3. Mix together the soy sauce, hoisin sauce, red oil, vinegar and sesame oil in a bowl. Pour over the vegetables and pork in the wok and toss all together. Transfer to a serving plate.


<>   Xiaoniu SuChu Hsu (¤p¤û) 1998    suchu@techart.nia.edu.tw