Ingredients
1/4 cup oil
1 clove garlic
1 lb boned pork
1/3 cup plum sauce
2 stalks celery, diced
4 slice ginger
1 tsp sherry
2 carrots
2 tsp sugar
1 tsp salt
1/3 cup chinese pickled scallions
1/4 cup water
2 tsp cornstarch
2 tbsp water
Directions
Cut pork into bite size pieces. Peel carrots, cut into cubes.
Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5
minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt
scallions and water. Simmer covered, 12 minutes. Add cornstarch to
water and mixture to wok. Stir until thickened.
Servings: 1 servings
Pork In Plum Sauce (Mwei Jiong Yoke) - Canton Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Sauce
The History of Recipes
Historians have found proof that recipes existed far back into history, certainly as far into history as the Egyptians, and possibly even further than that. Having said that, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to food historians are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius wrote a number of documents describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Additionally, he informs us how the ancient Romans used a wide range of herbs and spices, including a few that will be familiar to modern chefs for example thyme, mint and dill. Closer to modern times, we find a couple of interesting recipe books from the 14th Century - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that appears on menues today, but rather descriptions of the types of meals cooked for the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, such as coriander, parsley, and basil. These new foods and spices caused an outbreak in books on cookery, some of which are now in academic collections. By the arrival of the 1900s, cook books were in high demand, due to higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Pork In Plum Sauce (Mwei Jiong Yoke) Canton recipe.
