9
-------
2
1
1
1/4
-------
1
1/2
5
1
1/2
1/2
1/2
2
1-1/2
|
oz
---
t
T
t
t
---
#
in
cl
T
c
t
T
T
T
|
Pork meat (1)
-- Marinade
Soy Sauce
Rice Wine (2)
Sesame Oil, dark
Pepper
--------
Fuzzy Melon (3)
Ginger root
Garlic
Oil
Stock (4)
Salt
Cornstarch
Water
Rice Wine (2)
|
Prep (40 min - 30 min work with sliced or ground pork,
40 min with hand chopped)
- Slice PORK about 1/8 inch thick and cut into strips about 1/2 to
3/4 inch wide, or chop fine, or use Ground Pork.
- Mix all Marinade items and Massage into Pork. Set
aside to marinate for 30 minutes or more.
- Scrape FUZZY MELON (no need to peel, just take off the thin
dark green skin). Cut into slices 1/2 inch thick, then cut slices
into sticks 1/2 inch wide.
- Slice GINGER very thin and cut slices into thin slivers.
Mix together. Crush GARLIC and chop fine. Mix with Ginger.
- Stir together Cornstarch and Water to make a slurry.
RUN (30 min)
- In a wok or spacious sauté pan heat 1 T Oil. Stir in
Ginger Mix, just until aromatic. Stir in Pork and fry
stirring over high heat until it has lost all it's raw color.
- Stir in Fuzzy Melon and Stock. Cover and simmer until
Fuzzy Melon is done, stirring several times. It is done when it is
translucent, but the seed mass has not yet fallen apart. about 12
minutes. Sample some edge pieces for doneness.
- Stir in Salt to taste, then Rice Wine.
- Stir up Cornstarch slurry and stir it in until the sauce
thickens some.
- Serve hot with plenty of steamed long grain rice.
|
