1/4 cup oil
1 clove garlic
1 lb boned pork
1/3 cup plum sauce
2 stalks celery, diced
4 slice ginger
1 tsp sherry
2 carrots
2 tsp sugar
1 tsp salt
1/3 cup chinese pickled scallions
1/4 cup water
2 tsp cornstarch
2 tbsp water
A Recipe for
Pork In Plum Sauce (Mwei Jiong Yoke)
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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This Recipe for Pork In Plum Sauce (Mwei Jiong Yoke) is one of thousands in the Recipes-to-go Meat Cookbook.
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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This is a recipe for Pork In Plum Sauce (Mwei Jiong Yoke) from the recipe cookbook of Recipes-to-go (Meat)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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sing Sage: |
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.
Serves: 1
Pork In Plum Sauce (Mwei Jiong Yoke) Recipe brought to you by Recipes To-Go