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Hazel Nuts and Pork


Hazel Nuts and Pork
1/2 cup hazel nuts
1 Tablespoon baking soda
1 cup corn oil
1 pound pork loin, cut into three/quarter inch cubes
1 scallion, minced
3 slices fresh ginger, minced
1 Tablespoon brown bean sauce
1 Tablespoon rice wine
1 Tablespoon thin soy sauce
2 Tablespoons chicken broth
1/2 cup whole canned water chestnuts, cut in half
1 Tablespoon cornstarch mixed with one tablespoon cold water
1 teaspoon sesame oil, optional
1. Boil one cup of water, then add hazel nuts and baking soda. Remove from heat and allow to cool. Then remove the paper outer covering of the hazel nut rubbing them with a dish towel or other cloth.
2. Heat oil and deep fry the nuts for one minute, they will turn a light tan, then remove and drain. Leave a tablespoon of oil in the pan. Reserve the rest for another purpose.
3. Reheat the oil and fry pork cubes for one minute, then add scallion and ginger and fry another minute before adding the brown bean sauce, rice wine, soy sauce, and chicken broth, and when it returns to the boil, add hazel nuts, water chestnuts, and cornstarch mixture and stir until the sauce thickens, Pour onto a heated platter, sprinkle the sesame oil on top, and serve.

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