Title: Chinese: Pork in Plum Sauce (Mwei Jiong Yoke)
Categories: Entree Ethnic Chinese Pork Vegetable
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.

previous

next