Chinese Pork and Walnuts


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.




15 min


6 min


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