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Fried Pork Chops with Rose Tea


Fried Pork Chops with Rose Tea
10 small dried roses
4 pork chops
4 scallions, cut into one-quarter-inch pieces
2 Tablespoons thin soy sauce
1/2 Tablespoon Chinese rice wine
2 Tablespoons cornstarch
1 Tablespoon vegetable oil
3 shallots, sliced
1 teaspoon sugar
1 Tablespoon thin soy sauce
1. Boil one cup water and pour it into a bowl, then add roses and stir. Set aside for fifteen minutes, then cover and allow to cool.
2. Mix pork, scallions, two tablespoons thin soy sauce, half cup of the rose tea water, and the Chinese rice wine, cover and refrigerate for two hours, remove, drain, and coat the pork with the cornstarch. Reserve any unused cornstarch.
3. Heat wok, add the oil, and fry the chops on both sides up to two minutes per side, depending upon thickness, until done or not quite cooked through. Then add the shallots and fry another half minute until fragrant. Mix remaining cornstarch, three tablespoons of rose tea water, the sugar and the rest of the soy sauce. Cook for half minute or until sauce thickens somewhat, then serve.

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