- 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
Pickling Liquid
- 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
Vegetables
- 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
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- 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.
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