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Two Onion Pork Shreds

creative.chef's picture
Ingredients
  Szechuan peppercorns 1⁄2 Teaspoon
  Soy sauce 4 Teaspoon (Divided)
  Dry sherry 4 Teaspoon (Divided)
  Vegetable oil 7 1⁄2 Teaspoon (Divided)
  Cornstarch 1 Teaspoon
  Boneless lean pork 8 Ounce
  Red wine vinegar 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Yellow onion 1⁄2 Small, cut into 1/4 inch slices
  Green onions 8 , cut into 2 inch pieces
  Sesame oil 1⁄2 Teaspoon
Directions

For marinade, place peppercorns in small skillet.
Shake over medium-low heat, shaking skillet often, until fragrant, about 2 minutes.
Let cool.
Crush peppercorns with mortar and pestle (or place between paper towels and crush with a hammer).
Transfer to medium bowl.
Add 2 teaspoons of the soy sauce, 2 teaspoons of the sherry, 1 1/2 teaspoons of the vegetable oil and the cornstarch; mix well.
Cut pork into 1/8 inch thick slices, then cut into 2 x 1/2-inch pieces.
Add to marinade and stir to coat well.
Let stand 30 minutes.
Combine remaining 2 teaspoons soy sauce, 2 teaspoons sherry, the vinegar and sugar in small bowl; mix well.
Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat.
Add garlic and stir once.
Add pork and stir-fry until meat is no longer pink, about 2 minutes.
Add yellow onion and stir-fry 1 minute; add green onion and stir-fry 30 seconds.
Add soy-vinegar mixture and cook 30 seconds.
Stir in sesame oil.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pork

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Average: 4 (21 votes)

1 Comment

Mit's picture
I made this. Only, I didn't really measure anything and I didn't have all the ingredients, so I omitted some stuff and substituted some other stuff and added even more stuff at random. Anyway, it was pretty good. Oh, and eat it over rice in a bowl, with peanuts.