Recipe for Chinese: Pork In Plum Sauce (Mwei Jiong Yoke) - Canton


1/4 cup oil
1 clove garlic
1 lb boned pork
1/3 cup plum sauce
2 stalks celery, diced
4 slice ginger
1 teaspoon sherry
2 carrots
2 teaspoon sugar
1 teaspoon salt
1/3 cup chinese pickled scallions
1/4 cup water
2 teaspoon cornstarch
2 tablespoon water


Cut pork into bite size pieces. Peel carrots, cut into cubes.

Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened.

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