Shrimp Cantonese
Shrimp Cantonese
Posted by Annette at recipegoldmine
com
Serves 4
2 lb raw shrimp
1 tablespoon oil
1/2 clove garlic
Salt
1/2 pound fresh pork, chopped fine
2 Tbspsoy sauce
1/2 cup hot water
1 1/2 Tbspcornstarch mixed with a little cold water
2 eggs
Shell shrimp & split them down the back but not all the way through
Devein them
Wash well & drain
Put oil into a hot frying pan
Add garlic & salt, & brown
Remove garlic
Add chopped pork
Stir well over low heat until browned
Add soy sauce
Stir some more & add shrimp
Stir again & add hot water
Cover & boil for 3 min
Add cornstarch mixture slowly
Stir
Crack & drop eggs into pan
Stir slowly for 1/2 minute before serving
Spiced Pork
Spiced Pork (China)
3 lb lean pork chops
2 Tbspcornstarch
3 Tbspsoy sauce
2 Tbspsweet sherry
1 tps pared, grated fresh ginger root
1/2 tps five spice powder
1/8 tps pepper
3 cups vegetable oil
1/4 cup water
1 tps instant chicken bouillon granules
Chinese Mixed Pickles
Trim chops, discarding fat & bones
Mix cornstarch, 2 Tbspof the soy sauce, the sherry, ginger, five-spice powder & pepper
Add pork, one piece at a time, to cornstarch mixture, turning to coat completely
Cover & let st& 1 to 2 hrs, stirring occasionally
Heat oil in wok over high heat until it reaches 375 deg F
Cook 1/2 of the pork in oil until brown & cooked through, 3 to 5 min
Drain on absorbent paper
Cook & drain remaining pork
Cut pork into 1/4 to 1/2 inch wide slices
Transfer pork to serving dish; keep warm
Combine water, bouillon & remaining 1 tablespoon soy sauce in small saucepan
Heat until mixture boils
Pour mixture over sliced pork
Garnish with Chinese Mixed Pickles
Makes 4 servings
Oriental Barbecue Sauce
Oriental Barbecue Sauce
Posted by WingsFan91 at recipegoldmine
com 8/27/2001 11:36 am
1/2 cup ketchup
1/2 cup corn syrup
1/4 cup soy sauce
2 garlic cloves
1/2 tps aniseed
1/2 tps ground cinnamon
1/4 tps pepper
1/8 tps cloves, ground
Mix thoroughly & allow flavors to blend for at least one hour