Chinese Pork and Walnuts
Ingredients
1 lb pork tenderloin, cut into (1 inch) cubes | ||
1 tbs water | ||
1 tsp cornstarch | ||
1 egg white | ||
3 tbs soy sauce | ||
1 tbs rum | ||
1/2 tsp sugar | ||
6 scallions cut into 2 inch pieces | ||
1 can of sliced water chestnuts, drained | ||
1 tsp fresh ginger, grated | ||
2 cloves garlic, minced | ||
3/4 cups chopped walnuts |
- Mix cornstarch, water and egg white.
- Add pork and toss until thoroughly coated.
- Combine soy sauce, rum, sugar and set aside.
- Heat a saute pan or wok until very hot using high heat.
- Add 2 tbs of oil and stir fry pork for about 5 minutes, stirring frequently until cooked through.
- Remove from pan.
- Add remaining 2 tbs of oil to pan and stir fry scallions and water chestnuts, ginger and garlic for 1 minute.
- Return pork to pan and add the soy sauce rum mixture and cook quickly until the sauce thickens.
- Stir in walnuts and cook for another 30 seconds.
- Serve with rice.
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