Stir-Fried Hot Diced
Pork
Ingredients
5 oz (150 g) boneless
pork loin or shoulder, with lean and fat
1tsp crushed yellow bean sauce
2 tsp. cornstarch dissolved in 2 tsp. water
1/2 oz (100g ) cucumber
1 oz (25g ) fresh chili (chilli) peppers,
seeded
2 cups(500ml ) vegetable oil for deep-frying
(about 4 tbsp/50 ml will be used)
1 tsp. (5g) scallions, minced
1/2 tsp. (3g) ginger, minced
1/4 tsp. salt , or to tast
1 tbsp stock
2tsp rice wine
Directions
- Wash the pork and cut it into 1/2 inch
(1 cm ) cubes. Mix with the crushed yellow
bean sauce and the 2/3 of the cornstarch
and set aside.
- Cut the cucumber, chili peppers and
scallions into 1/2 inch (1m) pieces. Set
aside.
- Heat the oil in a work to very hot about
390oF (200oC), or until a piece of scallion
or ginger dropped into the oil turns brown
quickly and a haze appears above the oil.
Deep-fry the pork cubes until barely cooked,
stirring the pieces to keep them from
sticking together. Remove , drain, and
set aside.
- Pour the oil out of the wok, leaving
only enough to cover the bottom, about
5 tsp. Reheat the oil until very hot,
add the scallions, ginger, salt, cucumber,
chili peppers, and stock, Stir-fry a few
seconds, then add the pork cubes and rice
wine. Stir-fry several times, then stir
1/3 of the cornstarch-water mixture to
blend and add to the wok. Cooking , stirring,
until the sauce thickens. Remove and serve.
