Mongolian Pork
Prep time: 10 minutes Cook time: 15 minutes Servings: 4
Ingredients:
2 cups pork loin strips (1lb/453g)
½ cup corn starch
2 Tbsp sesame seeds (optional)
Frying:
6 Tbsp lard/cooking oil
3 minced garlic cloves
Sauce:
4 Tbsp soy sauce
5 Tbsp water
4 Tbsp brown sugar
½ Tbsp sesame seed oil
Directions:
1. Roll the meat strips (max ⅓"(¾cm) wide) in cornstarch.
2. Heat lard/oil in a large frying pan. Add minced garlic and meat strips. Fry on medium heat until golden brown. Don't crowd the strips. If needed, make two batches or use a larger frying pan. (The milky mess is normal. It takes longer to brown them than you'd expect.)
• Alternatively, you can fry the strips in the deep fryer until light brown.
3. Drain excess oil from pan.
4. Add sauce ingredients and meat to a pan and simmer for 2-4 minutes. (Yes, you must simmer it, not just dump the sauce over it.)
5. Serve. Sprinkle sesame seeds on plate (optional). Freezes well. Reheats decently.
Goes well with rice, noodles, and vegetables like peas or sautéed mushrooms.
Some people include onions and ginger when frying.
Traditionally, this recipe used mutton.
~
My friend's son was coming home from college for a visit, so my friend went out and bought the type of cookie dough he had been raving about the last few weeks.
When she offered him one out of the oven, he took a bite and said, "These are good!"
"They're the ones you told me about."
He examined the cookie. "Huh. I've never cooked them before."
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Cookbook: Kitchen Keepsakes
Non-FictionHere are 10 recipes from my family cookbook, Kitchen Keepsakes. These recipes are fairly easy and forgiving. Close counts in horseshoes, hand grenades, and this style of cooking. The full cookbook is available on Amazon in print, ebook, and Kindle U...
