Title: PORK IN PLUM SAUCE (MWEI JIONG YOKE) - CANTON
Categories: Chinese, Pork
Yield: 1 servings
1/4 c Oil
1 Clove garlic
1 lb Boned pork
1/3 c Plum sauce
2 Stalks celery, diced
4 sl Ginger
1 ts Sherry
2 Carrots
2 ts Sugar
1 ts Salt
1/3 c Chinese pickled scallions
1/4 c Water
2 ts Cornstarch
2 tb Water
Cut pork into bite size pieces. Peel carrots, cut
into cubes.
Place oil and garlic in wok. On high heat, brown
pork. Stir-fry 5 minutes. Add plum sauce, celery,
ginger, sherry, carrots, sugar, salt scallions and
water. Simmer covered, 12 minutes. Add cornstarch to
water and mixture to wok. Stir until thickened.
