Diced Pork with Walnuts | Pork Chinese Style
- 4 oz shelled walnuts
- Oil for deep-frying
- 1 1/2 tsps light soy sauce
- Few drops sesame oil
- Salt and freshly ground black pepper to taste
- 1 tbsp oil
- 1 tbsp water
- 1 tbsp cornstarch
- Pinch monosodium glutamate (optional)
- 1/2 lb pork fillet, cut into cubes
- 1 carrot, thinly sliced
- 1 onion, peeled and cut into pieces
- 3 green onions, chopped
- 1 inch fresh root ginger, peeled and thinly sliced
- 6 tbsps stock
- 1 tsp cornstarch
- #Walnuts accentuate the pork perfectly in this tasty liaison.# Cook the walnuts in boiling water for 3-4 minutes. Drain the nuts thoroughly.
- Deep-fry the walnuts until lightly browned. Remove and drain. Use oil for cooking.
- Mix the seasoning ingredients together and add the pork. Leave to marinate for 15 minutes. Discard marinade.
- Heat 2 tbsps of the walnut oil in the wok and stir-fry the carrots for 2 minutes. Add the onions and root ginger and stir-fry for 1 minute.
- Add 2 tsps of the sauce stock and remove to a plate. Add the drained pork cubes and 1 tbsp oil to the wok and stir fry for 4-5 minutes.
- Mix the remaining stock and the cornstarch together for the sauce.
- Return the walnuts and carrots to the wok, together with the blended sauce ingredients. Mix well and simmer until the sauce thickens.
- Remove and serve immediately. #TIME: Preparation takes 30 minutes, cooking takes 16-18 minutes.# #COOK’S TIP: Monosodium glutamate adds extra strength to the flavor of a dish.#