Good Eating's Classic Home Recipes by Chicago Tribune Staff

Author:Chicago Tribune Staff
Language: eng
Format: epub, pdf
Publisher: Agate Publishing
Published: 2012-09-09T16:00:00+00:00

Ginger Pork

This recipe makes another great use for pork shoulder.

Four servings

Preparation time: 25 minutes

Cooking time: 30 minutes

3/4 pound boneless pork, cut in thin strips

2 teaspoons cornstarch

1 1/2 tablespoons soy sauce

1 1/2 cups vegetable oil

1/4 teaspoon sugar

1 tablespoon dry sherry

2 tablespoons shredded fresh gingerroot or 1 tablespoon powdered ginger

1/2 cup sliced green onions

1. Put pork strips in a small bowl and add cornstarch, soy sauce and 1 teaspoon of the oil. Stir to blend.

2. Heat the remaining oil in a wok or large fry pan and add meat. Cook, stirring, until the pieces can be separated and the meat loses its color. Lift from the pan with a slotted spoon or skimmer and drain.

3. Discard all but 2 tablespoons of oil in pan. Blend sugar and sherry; set aside.

4. Heat the oil and add ginger. Cook, stirring, about 20 seconds, then add meat and cook a few seconds longer. Add sherry mixture and stir to blend and heat through. Serve over hot steamed rice and garnish with the sliced green onions.

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