Recipes fashioned after the Tong Soon Garden, Santa Clara CA.

Dry Sauteed Imperial Pork, rev. 1

  1. buy cheap pork chops at store, ideally on sale
  2. debone, cut the fat off, filet (1cm x 1cm x 4-5cm approx)
  3. toss in a baggie with cornstarch and pepper to coat
  4. throw some frozen stir-fry veggies in another pot, w/ rice vinegar,
       chili sauce, a little cooking wine, and some soy sauce.  add two cloves
       thinly slice garlic, simmer covered until aromatic.
  5. put 1-2cm deep of oil in wok, run at 75% heat.  when hot, throw in
       filets, 6-10 at a time.  let cook until golden on one side, then flip
       over, until golden on other side, 1-2 minutes each side.  beware: water
       boiling out of filets -will- spatter oil and you -will- burn yourself
       unless you've got serious wok fu.
  6. when done, empty excess oil, throw pork back into wok.  drain off liquid
       from vegetables (which should have included a -little- oil), add
       vegetables, some plum sauce.  toss to coat, remove from heat, dish over
       rice.