Honey Ginger Pork
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These golden, bite-size pieces of pork are enhanced by the orange carrot and green onion slices. A sweet ginger flavour dominates the dish.
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Large eggs
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2
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2
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Garlic cloves, minced (or 1/2 tsp., 2 mL, powder)
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2
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2
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Finely grated peeled gingerroot
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2 tsp.
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10 mL
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Sesame (or cooking) oil
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1 tsp.
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5 mL
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Salt
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1/2 tsp.
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2 mL
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Pork tenderloin, trimmed of fat
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1 pound
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454 gr.
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Pancake mix
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1/2 cup
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125 mL
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Cornstarch
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1/4 cup
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60 mL
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Water
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1/4 cup
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60 mL
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Cornstarch
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1/4 cup
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60 mL
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Cooking oil, for deep-frying
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Sesame (or cooking) oil
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2 tsp.
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10 mL
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Green onions, sliced
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2
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2
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Medium carrot, cut lengthwise and thinly sliced
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1
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1
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Finely grated peeled gingerroot
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1 tbsp.
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15 mL
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Liquid honey
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1/3 cup
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75 mL
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Oyster sauce
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1 1/2 tbsp.
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25 mL
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Dried crushed chilies
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1/4 - 1/2 tsp.
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1 - 2 mL
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Put first 5 ingredients into medium bowl. Beat with fork.
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Cut tenderloin in half lengthwise. Cut crosswise into 1/4 inch (6 mm) thick slices. Add to egg mixture. Stir well.
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Combine pancake mix and first amount of cornstarch in small cup. Add to pork mixture. Stir until pork is coated.
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Stir water into second amount of cornstarch in small bowl.
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Deep-fry pork, in 2 batches, in hot (375°F, 190°C) cooking oil for 3 to 4 minutes, stirring and keeping pork pieces separate, until golden brown. Remove to paper towels to drain. Arrange on serving platter. Keep warm.
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Heat wok or large frying pan on medium-high. Add second amount of sesame oil. Add onion, carrot and second amount of ginger. Stir-fry for about 2 minutes until onion is softened.
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Add honey, oyster sauce and chilies. Stir-fry for 1 minute. Stir cornstarch mixture. Stir into vegetable mixture until boiling and thickened. Pour over pork. Serves 4 to 6.
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1 serving:
549 Calories; 20.9 g Total Fat (10.5 g Mono, 5.7 g Poly, 3.2 g Sat); 160 mg Cholesterol; 58 g Carbohydrate; 2 g Fibre; 34 g Protein; 580 mg Sodium
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Reprinted from The Pork Book © Company's Coming Publishing Limited
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