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| ![]() Szechuan is definitely for those who like hot, spicy food. Chillis are used almost every dish, as here - be sure to seed them if your guests dislike very hot food. Serves 4.
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450 g (1 lb) neck of pork, cut into 2.5 cm (1 inch) cubes 75 g (3 oz) cornflour 2 eggs 2 tablespoons water 600 ml (1 pint) vegetable oil 2 chillis, finely chopped 2 spring onions, finely chopped 1 red pepper, cored, seeded and diced 5 cm (2 inch) canned bamboo shoots, thinly sliced 2 tablespoons chicken stock 1 tablespoon wine vinegar 2 teaspoons tomtao ketchup 1 teaspoon salt
Preparation time: 10 minutes Cooking time: 8 minutes 2. Reserve 1 tablespoon of cornflour and mix the remainder with the eggs and water to make a batter. Turn the pork in the batter until well coated. 3. Heat the oil in a wok until smoking, and deep-frying the pork until golden brown. Remove and drain.
4. Pour off all but 1 tablespoon of the oil and reheat. Put in the
chillis, spring onions, red pepper and bamboo shoot. Stir-fry all
together and then add half the chicken stock, the vinegar, tomato
ketchup and salt. bring to the boil. Blend the remaining stock and
stir into the wok, then return the pork to the wok to reheat.
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