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) Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Sauce
The History of Recipes
Recipes as a concept can be traced way back into ancient history, in fact as far as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these early cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to historians are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius recounts how the chefs of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. Continuing our culinary historical journey, we have a couple of books which date from the 14th Century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian food that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, such as parsley and basil. The introduction of these new tastes prompted an outbreak in recipe publications, some of which are now in private collections. When we get to the twentieth century, cooking publications are starting to become popular mostly due to increased literacy, people having more free time and having more money. The TV revolution brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Pork In Plum Sauce (Mwei Jiong Yoke) recipe.
