Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 3 lbs. lean pork chops

  3. 2 tbsp. cornstarch

  4. 3 tbsp. soy sauce

  5. 2 tbsp. sweet sherry

  6. 1 tsp. grated pared fresh gingerroot

  7. 1/2 tsp. five-spice powder

  8. 1/8 tsp. pepper

  9. 3 cups vegetable oil

  10. 1/4 cup water

  11. 1 tsp. instant chicken bouillon granules

  12. Chinese Mixed Pickles (see  recipe ), for garnishing

  13. (

Instructions Jump to Ingredients ↑

  1. Cooking Procedures :

  2. Trim chops, discarding fat and bones. Mix cornstarch, 2 tbsp. of soy sauce, sherry, ginger, five-spice powder and pepper. Add pork, one piece at a time, to cornstarch mixture, turning to coat completely. Cover and let stand an hour or two in the refrigerator, stirring occasionally.

  3. Heat oil in a wok (or a heavy-bottomed skillet) over high heat until it reaches to 375°F. Cook 1/2 of the pork in oil until brown and cooked through for about 3 to 5 minutes. Drain on paper towels. Repeat with the remaining pork.

  4. Cut pork into 1/4 to 1/2 inch wide slices. Transfer to a serving dish. Keep warm.

  5. In a small saucepan, combine water, chicken bouillon and remaining 1 tbsp. of soy sauce. Heat over  medium heat until mixture boils. Remove from heat.

  6. Pour mixture over sliced pork.

  7. Garnish with  Chinese Mixed Pickles .


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