Liu Jou-Pien

Liu Jou-Pien (lew roh-pee-ehn) may be served with boiled rice and a cucumber salad for dinner, or as part of a formal

Chinese meal. Soy paste may be obtained in most Oriental provision stores. l-2 lb. pork fillets, cut into

2- by

1-inch pieces

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon soy sauce

1 tablespoon dry sherry

1 tablespoon soy paste

1 tablespoon cornflour

3 fl. oz. vegetable oil

1 tablespoon vegetable fat

1| tablespoons chopped spring onions

3 fl. oz. dry white wine

2 fl. oz. chicken stock

1 tablespoon soy sauce

1 teaspoon sugar

½ teaspoon salt

2 teaspoons cornflour , dissolved in

3 tablespoons water

Place the pork pieces on a chopping board and sprinkle with the salt, pepper, soy sauce and sherry, rubbing them gently into the flesh with your fingers. Add the soy paste and mix it evenly with the pork. Dust the meat with the cornflour and set aside.

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the pork pieces to the pan. Increase the heat to high and stir-fry the pork for 2 minutes. Reduce the heat to low and cook the pork for a further 4 minutes, stirring and turning the pieces from time to time. Remove the pan from the heat and set aside.

To make the sauce, in a small saucepan, melt the fat over moderate heat. When it is hot, add the spring onions to the pan and cook, stirring frequently, for 30 seconds. Add the remaining sauce ingredients, except the cornflour mixture, to the pan and, stirring frequently, bring the liquid to the boil. Pour in the cornflour mixture and cook, stirring frequently, for 1 minute, or until the sauce thickens. Remove the pan from the heat and pour the sauce over the pork pieces.

Return the frying-pan containing the pork to high heat and cook the mixture, stirring frequently, for 30 seconds. Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.

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