Mock Fish (Pork) Recipe

Recipes To-Go

Mock Fish (Pork) Ingredients

3/4 lb pork
2 tsp wine
1 tbsp soy sauce
1 level tablespoon corn flour (cornst, arch)
1 oil for deep-frying
4 tsp brown bean sauce
1 tbsp water
1 tbsp vinegar
1 level teaspoon sugar
1/2 level teaspoon red pepper, crushed
1 tsp pressed ginger juice
1/4 tsp sesame oil
1/2 level teaspoon corn flour mixed wit, h 4 tablespoons

A Recipe for
Mock Fish (Pork)

Eat, drink, and be merry, for tomorrow you may work.
Anonymous

The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

This Mock Fish (Pork) recipe is one of many in our Meat Category.

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

This Recipe for Mock Fish (Pork) is one of thousands in the Recipes-to-go Meat Cookbook.

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

Mock Fish (Pork) Recipe
Meat Recipes
Free Receipes for you to enjoy!

If you enjoy this Mock Fish (Pork) Recipe - you should enjoy the recipe collections you can find on the websites below:

Special Diets (DMOZ)

ITV Recipes

Looksmart Weight Loss

The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them.
Vince Staten

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
Henry Miller, American writer (1891-1980)

This is a recipe for Mock Fish (Pork) from the recipe cookbook of Recipes-to-go (Meat)

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Mock Fish (Pork) recipe - a tasty recipe for you to add to your collection!
Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

If you like this Mock Fish (Pork) recipe please let us know.

The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted.
George Bernard Shaw

If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.
James Michener

If you find any errors in this Mock Fish (Pork) recipe please inform us and we will amend the Mock Fish (Pork) recipe immediately

There is no love sincerer than the love of food.
George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman

Mock Fish (Pork)

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Mock Fish (Pork) Directions

This dish is Szechwanese in origin.

"The annual run of the shad upstream stopped east of Szechwan, where
they spawned in lakes as large as small seas. Farther upstream, the
waters became more turbulent. The rapids cut through gorges, making
navigations upstream laborious, and the waters tan too swiftly to
make lakes where fish could be raised. This may be the reason for a
peculiar dish of pork known as Mock Fish, an attempt to reproduce the
taste of a well-sauced fish. It you close your eyes you can almost
believe it. The contrariness of Szechwan cooking lies in the fact
that veal or beef may be substituted in the recipe below with little
change in its taste. The taste of th original substances is all but
lost in the sauce. No one seems to mind, because the use of
seasonings is extraordinary.

Sliver the pork very finely, and marinate it for 2 to 3 hours in a
mixture of wine, soy sauce and corn flour. Deep-fry the slivers for
about 2 minutes, until well browned. Set them aside to drain. In a
bowl, mix together all the remaining ingredients except the corn
flour and water mixture. Saute the pork in the bean sauce mixture
for a few minutes in a deep frying pan, until heated through. Then
thicken the sauce with the corn flour flour and water, stirring
gently to make it smooth.

From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First
Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.

Posted by Stephen Ceideburg; December 20 1990.

Serves: 3

Mock Fish (Pork) Recipe brought to you by Recipes To-Go

:

Mock Fish (Pork) Recipe from the Recipes-To-go.com Meat Recipe Cookbook

Home >> Meat

Recipes To Go