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Published September 30, 2009, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Chinese Pork Puffs

Do you have a hankering for Chinese without going out?

By: Herald Staff Report,

Do you have a hankering for Chinese without going out? Then try the following.

Chinese Pork Puffs

¾ pound pork tenderloin

¼ cup bottled stir-fry sauce

1 tablespoon canola oil

FOR GARNISH:

2 scallions

½ medium cucumber

½ head iceberg lettuce

¼ cup hoisin sauce

Salt and ground pepper

Remove visible fat from pork. Cut into ½-inch slices. Pour stir-fry sauce into self-seal plastic bag and add meat. Let marinate 15 minutes, turning several times.

Wash and remove root end and damaged leaves from scallions. Cut into 4-inch pieces. Slice each piece into long slivers. Place in bowl. Peel and cut cucumber into 4-inch pieces. Cut into thin slivers. Place in another bowl. Remove lettuce leaves in whole pieces to make cups. Wash and drain. Place in large bowl. Spoon hoisin sauce into bowl.

Drain pork and pat dry with paper towel. Heat wok over high heat. Add oil and heat until smoking. Add pork, a few pieces at a time to keep wok hot. Stir-fry 3 minutes. Remove from wok and cut each pork slice into 3 pieces. Place on a dish. Place containers of scallions, cucumber, lettuce, hoisin sauce and pork on table. Take 1 lettuce leaf and spoon a little sauce onto it, add a few scallion and cucumber slivers and some meat. Roll up and eat .

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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