Ingredients
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2 lbs pork loin, cut into 1-inch cubes
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4 -6 tablespoons all-purpose flour
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3 tablespoons sesame oil
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1/3 cup chicken broth (or water)
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1/3 cup soy sauce
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2 tablespoons sherry wine (shoshang rice cooking wine)
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1/4 cup onion, chopped
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1 teaspoon ground ginger
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1 dash pepper
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1 garlic clove, minced
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dried red pepper flakes, to taste
Instructions
- Place 4 tbls. flour in a large zip-type plastic bag. Place 1/4 of the meat in bag, shaking until meat is covered with flour. Remove meat to plate. Repeat with remaining meat,in batches, adding more flour if needed.
- Heat oil in dutch oven or large skillet. Add half of meat and brown quickly; remove meat and set aside. Brown remaining meat; remove and set aside.
- Pour off excess oil from pan.
- Add sherry to pan- cook for 1 minute or so. Add onion, garlic, ginger and cook until softened and translucent. Add soy sauce and stock/water.
- Return meat to pan and simmer, covered for 15 minutes, or until meat is tender.
- Serve over rice noodles or rice - add pepper to taste and chopped green onions if desired.