Pork In Plum Sauce (mwei Jiong Yoke) Canton
Serves:
Ingredients:
1/4
c
Oil
2
ts
Cornstarch
1/4
c
Water
1/3
c
Chinese pickled scallions
1
ts
Salt
2
ts
Sugar
2
Carrots
1
ts
Sherry
4
sl
Ginger
2
Stalks celery, diced
1/3
c
Plum sauce
1
lb
Boned pork
1
Clove garlic
2
tb
Water
Method:
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.