Pork Stir Fry

(click to enlarge)	Pork Stir Fry China - Beijing
(click to enlarge)	Serves: Effort: Sched: DoAhead:	2 w/rice ** 45 min Yes		An intensely flavorful stir fry of just pork and sauce, so it should be served with a vegetable dish as well as rice.

12
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1
1
1
1/2
1/16
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1
1/3
1
1
2

oz
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T
T
T
T
t
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in
t
T
T

Pork (1)
-- Marinade
Rice Wine
Soy Sauce, dark
Cornstarch
Salt
Pepper
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Scallion
Ginger Root
Sugar
Black Vinegar (2)
Oil

Prep - (30 min - 15 min work)

Slice PORK thin into medallions 1-1/2 inch by 3/4 inch or so, or as desired.
Mix all MARINADE items and massage into Pork. Let stand at least 20 minutes turning once or twice.
Chop SCALLION fine. Slice GINGER very thin, cut slices into threads, and chop fine. Mix.
Mix Sugar and Black Vinegar.

Run - (15 min)

In a wok or sauté pan heat OIL very hot. Stir in Pork and fry stirring over high heat until well cooked through. Remove, leaving behind as much oil as possible and set aside.
Stir Scallion mix into the oil and fry stirring for 30 seconds, then stir in Vinegar mix and fry for a few seconds, then stir Pork back in and and fry stirring until pork is well coated with sauce.
Serve hot with plenty of long grain rice and a vegetable dish.

NOTES:

Pork:
loin is preferred for this dish for fast cooking. Sirloin end roast, pork chops or any other part of the loin.
Black Vinegar:
Chinkiang Vinegar is considered best, Gold Plum being a good brand. In a pinch use Balsamic vinegar - a bit too sweet and sophisticated but it'll do. For details see Chinese Vinegars.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required