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      Empress Pork, 10/22/12

      Wilma Houston

      Asian Festival


      4-5 cups sliced marinated pork 2 cups bite size Daikon (white radish) 1 can cooked Quail eggs 1/4 cup light soy sauce 1/4 cup Hoisin Sauce 1 tablespoon grated fresh ginger 1 tablespoon minced fresh garlic 1/4 teaspoon sugar 1 cup broth (vegetable or chicken) 1 teaspoon cornstarch diluted in 1/4 cup water 1/2 teaspoon white pepper 2-3 pieces dried Thai pepper or any small pepper 1/2 cup sliced scallions (put aside) 1 tablespoon sesame oil *2 tablespoon vegetable or peanut oil

      1. Marinate - 1/4 cup light soy sauce, 1/4 cup oyster sauce, 1 tablespoon minced garlic,1 teaspoon sugar & 1/2 teaspoon white pepper. Marinate at least 1 hour prior to cooking. 2. Pour sesame oil in warm wok, add garlic and cook until lightly brown. 3. Add pork and ginger. Saut while adding soy sauce, sugar & Hoisin sauce and then the broth. 4. Simmer until pork is medium tender then add Daikon. Simmer until Daikon is tender. Do not overcook. 5. Add eggs, dried pepper and white pepper and mix in thoroughly. 6. While simmering, pour cornstarch mix until the right consistency of the sauce is obtained. 7. Just before serving add sesame oil and scallions on the top of the dish on the plate. *NOTE: you may add 2 tablespoon vegetable oil when sauting the pork if it looks like the sesame oil is drying out.