See also Chinese Bacon Fried Rice
Mandarin Kitchen Chinese Ingredients For The Dish:
- 3 pounds [1.36 kg] pork chops
- 2 tablespoons [30 mL] cornstarch
- 3 tablespoons [45 mL] soy sauce
- 2 tablespoons [30 mL] sweet Sherry
- 1 teaspoon [5 mL] grated pared fresh ginger root
- 1/2 teaspoon [2.5 mL] five-spice powder
- 1/8 teaspoon [0.5 mL] pepper
- 3 cups [750 mL] vegetable oil
- 1/4 cup [60 mL] water
- 1 teaspoon [5 mL] instant chicken bouillon granules
Chinese Pickled Vegetables
- 3 cups [600 g] sugar
- 3 cups [750 mL] white vinegar
- 1 1/2 cups [375 mL] water
- 1 1/2 teaspoons [7.5 mL] salt
- 3 large carrots
- 1 large Chinese white radish [about 1 pound / 454 g]
- 1 large cucumber
- 4 stalks celery
- 8 green onions
- 4 ounces [113 g] fresh ginger root
- 1 large sweet red pepper
- 1 large sweet green pepper
- Hot sterilized jars with lids
Mandarin Kitchen Chinese Directions:
Trim chops, discarding fat and bones.
Mix cornstarch, 2 tablespoons [30 mL] of the soy sauce, sweet Sherry, grated ginger, five-spice powder and pepper.
Add pork chops, one piece at a time, to cornstarch mixture, turning to coat completely.
Cover and let stand for 1 to 2 hours, stirring occasionally.
Heat oil into wok over high heat until it reaches 375°F [190°C].
Brown 1/2 of pork chops in hot oil until cooked through, for 3 to 5 minutes.
Drain onto paper toweling.
Cook and drain remaining pork chops.
Slice pork chops into 1/4 to 1/2-inch [6 mm to 1.3-cm] wide strips.
Transfer pork strips to a serving dish; keep warm.
Into a small saucepan, bring together water, chicken bouillon granules and remaining 1 tablespoon [15 mL] soy sauce to a boil.
Pour all over pork strips, and serve.
Chinese Pickled Vegetables
Combine all picklling liquid ingredients into a 3-quart [3-L] saucepan.
Stirring, bring mixture to a boil over medium heat.
Remove from heat; leave pickling liquid to cool.
Rinse all vegetables.
Pare carrots and Chinese radish.
Cut cucumber lengthwise into quarters and remove seeds.
Cut carrots, Chinese white radish and cucumber into about 2 inches [5 cm] long ‘match stick’ thin strips.
Cut celery into 1/2-inch [1.3-cm] thick diagonal slices.
Cut green onions into 1/4-inch [1-mm] thick diagonal slices.
Pare then slice ginger root into thin slices.
Remove membranes and seed sweet red and green peppers; cut peppers into 1/2-inch [1.3-cm] cubes.
Fill a 5-quart [5-L] Dutch oven half full with water.
Cover and bring to a boil over high heat.
Uncover and add all vegetable pieces.
Remove from heat immediately.
Leave vegetables to stand uncovered for 2 minutes.
Drain vegetables into a large colander.
Spread out vegetables onto clean towels and allow to dry for 2 to 3 hours.
Pack vegetables firmly into hot sterilized jars.
Pour pickling liquid into jars to completely cover vegetables.
Tightly seal jars.
Store, refrigerated for at least 1 week, before using.
Enjoy delicious recipes with Mandarin Kitchen Chinese.