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 quite possible to track the history of recipes far back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, ancient records were just very basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian describing the baking 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. Progressing into The time of the romans 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and dessert, a style of dining still practiced today. He also informs us how the cooks of his times used a good variety of spices and herbs, including many that are still in use today for example basil, rue and parsley. As our culinary historical trip moves to more modern times we find two interesting recipe books published in the 14th Century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that is popular today, but instead recipes for the types of food prepared for the nobility of the time. In the 15th century, people returning from the crusades brought back many new foods and spices from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created a torrent in recipe manuscripts, many of which are kept safe in private collections. Over the next few centuries, the powerful and wealthy houses tried to serve up the most extravagent banquests, and as a result cooks and their collection of recipes became highly prized. Even so, it was during the nineteenth century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and recording recipes of the day. By the arrival of the twentieth century, cook books are increasing in popularity as a result of increased literacy, people having more spare time and disposable income. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Chinese_ Pork In Plum Sauce (Mwei Jiong Yoke) recipe.
