Braised Pork Fillet in Peking Sauce Recipe
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Ingredients:
1 lb/ 450g
1 tsp/ 5 ml
1 tbsp/ 15 ml
1 tbsp/ 15 ml
1 tbsp/ 15 ml
3/4 lb/ 340 g
3 tbsp/ 45 ml
3 tbsp/ 45 ml
1/2 tsp/ 2.5 ml
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pork fillets, thinly sliced
cornstarch
soy sauce
dry sherry
stock
Chinese spinach, blanched in boiling stock for 1 minutes
vegetable oil
hoisin sauce
sesame oil or seeds |
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Method:
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Combine pork with
cornstarch, soy sauce, sherry and stock. Let
stand 15 minutes. Chop spinach, arrange on a
serving platter and keep warm.
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Heat oil in wok.
Stir-fry pork for 2-3 minutes. Remove from oil.
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Reheat oil, add
hoisin sauce. When hot, return pork. Stir-fry to
reheat and coat with sauce. Add sesame oil.
Serve over spinach.
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Serve 4-6 |
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