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Pork, Prunes in Easy Stir-Fry : Dish Created by Martin Yan Uses Exotic Flavors of Orient

Chinese Pork and Prune Stir-Fry offers the exotic flavors of the Orient in an easy and elegant dish.

It was created by Martin Yan, a master of Oriental cooking who helped popularize the flavors and cultures of the Far East through his television show, “Yan Can Cook.”

In this dish, savory pork and pungent flavors of the Orient--ginger, soy sauce and garlic--are mellowed by the fruity tang of prunes. The prunes also lend moisture and chewy texture to the dish, contrasting with the crunchy vegetables and the tender meat.

PORK AND PRUNE STIR-FRY

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2 tablespoons soy sauce

2 tablespoons dry Sherry

2 teaspoons sesame oil

1 pound lean boneless pork, thinly sliced

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1/4 cup chicken stock

1/2 teaspoon sugar

1/8 teaspoon white pepper

2 tablespoons vegetable oil

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1 tablespoon minced garlic

1 tablespoon minced ginger root

1 large carrot, cut diagonally into thin slices

1/2 cup pitted prunes, quartered

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2 green onions, cut into 1-inch pieces

1 tablespoon cornstarch

6 tablespoons water

Hot cooked rice

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Combine 1 tablespoon soy sauce, sherry and 1 teaspoon sesame oil in bowl. Toss in pork, cover and allow to marinate 30 minutes at room temperature.

In separate bowl, combine stock, remaining soy sauce and sesame oil, sugar and pepper. Set aside.

Heat wok over high heat and add vegetable oil, swirling pan to coat sides with oil. Add garlic and ginger and cook, stirring constantly, until fragrant. Add pork and marinade and stir-fry 3 minutes or until browned. Add carrot and cook 1 minute. Add prunes, green onions and stock mixture. Cover and cook 1 minute or until carrot is tender.

Combine cornstarch and water and stir into pan. Cook, stirring constantly, until slightly thickened. Serve with rice. Makes 4 servings.

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