Kung Po Pork LR Blog

Kung Po Pork

25 May 2014

viagra samples for physicians I love the simplicity of this dish. The original dish uses chicken but I find pork fillet a great substitute.

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500g pork fillet, sliced 1 tbsp plain flour
1 ½ tbsp water
5 tbsp peanut oil
8 small to medium-sized dried red chillies
5cm young ginger, cut into thin strips
½ brown onion, sliced into half-moons
1 tbsp brown sugar
½ cup roasted cashews
2 tbsp soy sauce
1 tbsp Chinkiang Chinese black vinegar
1 tbsp Szechuan pepper, toasted and crushed

buy Pregabalin usa In a mixing bowl, marinate pork fillet slices in the flour and water for at least 20 minutes.


see Place 2 tbsp oil and chillies in a wok then turn on heat to low. Cook for 2 minutes or until chillies darken in colour. Drain and remove chillies, reserving the oil.

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source url Using the same oil, turn heat to high and fry the pork slices in batches until golden brown (approximately 3-5 minutes). Use extra oil if required. Return all the pork into the wok then add ginger and onion. Cook for 3 minutes.

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http://fgsk.de/?kraevid=bin%C3%A4re-optionen-optionen&34d=e1 Add remaining ingredients (except Szechuan pepper) and stir-fry for another 3 minutes. Turn off heat, sprinkle with Szechuan pepper and serve.

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