1 lb. fresh pork, cut in 1" cubes
1 egg white
1 tsp. corn starch
Oil for deep frying
2 bunches watercress
1/2 c. fresh cashews
SAUCE:
2 tbl. sweet bean sauce
1 tsp. sugar
1/2 tsp. fresh ginger
1/2 scallion, chopped fine
1/2 tsp. chopped garlic
1 tbl. ginger wine
1 bean cake (optional)
- Cut up and marinate pork, add egg white and corn starch. Pork chops can be used.
- Fry cashews. Set aside. Assemble sauce. Dice and parboil bean cake if using.
- Heat oil and deep fry pork in 2-3 batches till color changes. Set aside.
- Reheat wok and stir fry watercress, covered 1 minute. (Do not remove cover.) Set on platter.
- Fry pork pieces, then add sauce, mix. Add bean cake, a little broth if to thick, then add cashews. Put over watercress.