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
Chinese: Pork In Plum Sauce (Mwei Jiong Yoke) Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fruit; Meat; Pork
The History of Recipes
It is possible to read the history of written recipes far back into ancient history, in fact as far into history as pharonic Egypt, and possibly even further than that. However, in the main part, these old cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to academics is a series of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Romans used a good variety of aromatic flavors, including many that are still in use today for example basil, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the holy land, such as rosemary and coriander. These new herbs and spices prompted an outbreak in recipe publications, the majority of which are kept safe in private collections. For the decades that followed, the rich and powerful families of the West strove to serve up the most extravagent meals, and consequentially cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes common in their social group. The arrival of television gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chinese_ Pork In Plum Sauce (Mwei Jiong Yoke) recipe.
