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Mandarin Five-flavor Boneless Pork Chops


Mandarin Five-flavor Boneless Pork Chops
2 Tablespoons soy sauce
2 Tablespoons dry sherry
2 teaspoons cornstarch
1/4 teaspoon Chinese five-spice powder
1 pound (4½-inch-thick) boneless pork chop
1 Tablespoon vegetable oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1/4 cup chopped celery
1/4 cup chopped onions
1 minced fresh small red Thai chili pepper (about half-teaspoon)
1. In a shallow bowl make a marinade combining soy sauce, sherry, cornstarch, and the five-spice powder.
2. Put the pork on a cutting board, and using the blunt side of a cleaver blade or a meat pounder, lightly pound it in a crisscross pattern. Turn the pork over and repeat this process; it tenderizes the meat.
3. Add the pork to the marinade, coating both sides well, and marinate for thirty minutes. Then shake any excess marinade off and put the meat on a plate. Gently pat it dry with paper towels.
4. Add half cup of cold water to the remaining marinade and set aside.
5. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within one or two seconds. Swirl in the oil, then carefully add the pork, and sear it one minute per side before adding the ginger, garlic, celery, onions, and the chili pepper and cook this stirring it for fifteen seconds.
6. Next, stir in the remaining marinade and swirl it into the wok bringing it to a boil. Cover, reduce the heat to low, and simmer for thirty minutes or until the meat is fork tender, turning the pork over midway through this cooking. Do check it as it cooks, adding two or three tablespoons of water if the sauce seems too thick.

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