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Pork in plum sauce (mwei jiong yoke) - canton

Pork in plum sauce (mwei jiong yoke) - canton
Main Ingredient: Pork

Cuisine: Various Asian

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Pork in plum sauce (mwei jiong yoke) - canton ingredients

  • 2483527⁄624973141 c Oil
  • 1 Clove Garlic
  • 1 lb Boned pork
  • c Plum sauce
  • 2 Stalks celery, diced
  • 4 sli Ginger
  • 1 t Sherry
  • 2 Carrots
  • 2 t Sugar
  • 1 t Salt
  • c Chinese pickled scallions
  • 2483527⁄624973141 c water
  • 2 t Cornstarch
  • 2 T water

Cooking Pork in plum sauce (mwei jiong yoke) - canton

1. Cut pork into bite size pieces.
2. Peeli carrots, cut into cubes.
3. Place oil and garlic in wok. On high heat, brown pork.
4. Stir-fryi 5 minutes.
5. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water.
6. Simmeri covered, 12 minutes.
7. Add cornstarch to water and mixture to wok.
8. Stiri until thickened.


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