Pork Chow Yuk
|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|
|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)|
|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.
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.