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Yi-style Pickles and Pork


Yi-style Pickles and Pork
2 stalks celery with leaves, chopped coarsely
3 cloves garlic, minced coarsely
1 cup minced Chinese cabbage
1 carrot, minced fine
1 large pickle, minced fine
10 Sichuan pepper corns
1/2 cup fortified Chinese wine or sherry
1 Tablespoon Chinese mature black vinegar or balsamic vinegar
1/2 Tablespoon salt
1/2 Tablespoon sugar
2 Tablespoons corn oil
1/4 pound pork filet, cut into thin strips
1/2 dried red chili pepper, seeded and minced
2 scallions, minced
2 Tablespoons cornstarch mixed with two tablespoons cold water
1. Rinse celery, garlic, Chinese cabbage, carrot, and the pickle three times in cold water, then put it into a sterilized jar. Add the wine, vinegar, salt and sugar and close loosely and set this aside in a cool dark place for two days. Then strain the solids and set aside.
2. Heat oil and fry the pork and the chili pepper at a very high temperature for one minute. Add the reserved vegetable mixture and cook another two minutes before adding the scallions.
3. Add the cornstarch mixture and cook only until it thickens and the sauce clears. This recipe can be served hot or warm.

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