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Pork Chow Yuk

Budget.Gourmet's picture
  Pork steaks 3 , cubed
  Light soy sauce 4 Tablespoon
  Dry sherry 3 Tablespoon
  Grated fresh ginger 1⁄2 Tablespoon
  Peanut oil 2 Tablespoon
  Garlic 2 Clove (10 gm), sliced
  Yellow onions 2 , peeled and chopped
  Celery stalks 6
  Chinese mushrooms 4 , soaked for 1 hour and drained
  Napa chinese cabbage 1 Cup (16 tbs), chopped (Chinese Celery Cabbage)
  Bok choy 2 Cup (32 tbs), chopped
  Bean sprouts 2 Cup (32 tbs)
  Chicken soup 1⁄2 Cup (8 tbs) (Chinese)
  Cornstarch 1 Tablespoon
  Sugar 1 Pinch
  Sesame oil 1⁄2 Tablespoon

Cut up the pork steaks into 1/2 by 1 inch pieces.
Marinate them in a mixture of 3 tablespoons soy sauce, 2 tablespoons sherry, and ginger for 15 minutes.
Saute or chow the pork in a little peanut oil in a hot wok, stirring for no more than 5 minutes, or until cooked.
Remove pork.
Add a little more oil and the garlic to the wok.
Then chow the onions, celery, mushrooms, Chinese cabbage or napa, bok choy, and finally, bean sprouts in this order so that nothing is overcooked when all are done.
Mix the chicken soup, cornstarch, 1 tablespoon light soy sauce, 1 tablespoon sherry, sugar, and sesame oil.
Add to the wok along with the pork and vegetables, and stir-fry until thickened just a moment.

Recipe Summary

Side Dish

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