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From: wildbill@ucbvax.UUCP
Newsgroups: net.cooks
Subject: More wok recipes
Message-ID: <38@ucbvax.UUCP>
Date: Sun, 15-Jan-84 20:09:10 EST
Article-I.D.: ucbvax.38
Posted: Sun Jan 15 20:09:10 1984
Date-Received: Sat, 21-Jan-84 01:29:55 EST
Organization: U.C. Berkeley
Lines: 54

Subject: More wok recipes
Newsgroups: net.cooks

Here's one of my favorites:

			Twice-Cooked Pork

Place:
	1/2 pound lean pork (I normally use pork loin)

in water to cover. Bring to a boil, then reduce heat.

Simmer for 30 minutes. Broth can be saved for other pork recipes
which require it.

Slice pork into thin slices about 1 1/2 - 2 inches long.

Slice:
	Any of the following vegetables

as indicated. Good choices, depending on season, are:

sweet peppers: 2 green peppers, 1 red pepper. Cut horizontally, remove
               seeds and stem, slice each half in fourths, quarter each piece.

Chinese cabbage (often called Napa cabbage in American groceries):
                Use lower (firm) portion of leaves; save top parts for
                soup or throw in anyway (but they shrink dramatically).
                Cut or tear into bite-size pieces; make a pile 3 or 4 times
                the size of the pork.

zucchini (believe it or not!): 3 or four medium. Do not peel. Cut off
         ends, then slice diagonally as thin as possible.

Cooking

Heat:
	3 tablespoons vegetable oil (peanut or soybean works well)

in wok until it begins to smoke.

Add:
	1 chopped scallion (green onion)
	2 tablespoons hoisin sauce

Stir briefly, then add pork slices and stir until coated. Then add:
	the vegetables
	1 tablespoon water
	salt to taste, if desired (I never do)

and stir-fry until the vegetables are done (1 minute or so for peppers,
just until other vegetables turn soft). Enjoy!

Bill Laubenheimer (ucbernie!wildbill)