Leg Of Pork With Cashew Nuts
|Lean pork slices||3 Tablespoon|
|Ginger sherry||1 Teaspoon|
|Canned bamboo shoots||1 Tablespoon|
|Canned water chestnuts||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Chicken stock||6 Tablespoon|
|Sesame oil||2 Drop|
|Soy sauce||1⁄4 Teaspoon|
|Roasted cashew nuts||3 Tablespoon|
Place the pork slices in a basin.
Add the cornflour, ginger sherry, pinch salt, Ve-Tsin and a few shakes pepper and work them well into the meat.
Leave while preparing the vegetables.
Cut the carrot into match sticks.
Slice the bamboo shoots and chestnuts and cut the broccoli into suitable pieces.
Keep the vegetables separate.
Roughly chop the onion.
Put enough oil to deep fry to heat slowly.
Meanwhile, heat 1 tablespoon oil in a frying-pan and fry the onion in it for 1 1/2-2 minutes, tossing it about.
Add the carrot and toss for 1/2 minute, then add the bamboo shoots, chestnuts and broccoli and cook for a further 1/2 minute.
Add the stock, another pinch salt, Ve-Tsin, few shakes pepper, the remaining ginger sherry, sesame oil and soy sauce and boil lor 2 minutes, moving the vegetables about to cook them evenly.
If the deep oil, by this time, has reached a temperature of 375°F.
That is when a dried slice of raw potato rises fairly quickly from the bottom when dropped into it add the pork.
Blend the cornflour with the water and stir the vegetables into them.
Boil for 1 1/2 minutes.
Turn the mixture into a heated serving dish and keep hot.
Wipe out the frying-pan.
Add 1 teaspoon of peanut oil to it.
When it is really hot, add the cashew nuts and turn them about in the oil to heat through for 1/4 minutes.
Mix them into the vegetables.
The pork, by this time, will be a golden brown.