Northern Chinese Pork
|Light soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Grated fresh ginger||1⁄2 Teaspoon|
|Peanut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Hot pepper sauce/Chinese red chili and garlic paste||To Taste|
|Cornstarch||1 Tablespoon, dissolved in 6 tablespoons chicken broth|
|Chicken broth||6 Tablespoon (For Dissolving Cornstarch)|
Debone the pork steaks, and cut up into small cubes.
Marinate in the soy sauce, sherry, and ginger.
In the meantime, peel and chop up the yellow onion, chop up the celery, and grate the carrots into coarse pieces.
Fry the drained pork in a little peanut oil and the garlic for about 5 or 6 minutes.
Remove the meat from the pan.
Add the vegetables and a little more peanut oil.
Stir-fry until the vegetables are barely cooked and still crisp.
Add the pork.
Add a pinch of salt if desired and a bit of hot pepper sauce or red chili and garlic paste.
Thicken with the dissolved cornstarch.