It’s time for another recipe from a random cookbook. This time I’m trying a recipe from the simply named “Chinese Cuisine”. Written by Su-Huei Huang and published by Wei-Chuan Publishing, this book is a throwback to 1972. To those acquainted with Chinese ingredients, the Wei-Chuan name should sound a little familiar. Maker of everything from soy sauce to wonton wrappers to msg, I suppose it only makes sense that Wei-Chuan would publish a Chinese cookbook. Well, I’m not really sure how I came across this book, but I decided to give a recipe or two a try.
Looking for something relatively simple and that would use ingredients on hand; I came across a recipe for Pan-Fried Pork with Green Onions. With only a few ingredients and relatively basic instructions, it seemed like a good recipe to try out.
An interesting feature about the recipes inside “Chinese Cuisine” is that every recipe is condensed into two or three steps. With the Pan-Fried Pork recipe, the first step is to cut 2/3 lb of pork tenderloin.
Like most Chinese recipes, this one required a quick marinade.
½ tbs of cooking wine, I used shao xing wine.
½ tbs of water
After getting the rest of the ingredients together, I was ready to start cooking.
With my wok on high, I added 3 tbs of oil and began to fry the meat.
Served over white rice, this really is a study in simplicity and a reminder of just how well onions, sugar and pork go together. I can’t imagine I’ll be writing about too many more recipes from the Wei-Chuan “Chinese Cuisine”. The recipes seem too basic to be of any real interest, but I can see this becoming a reliable recipe source. These are the sorts of recipes that are easy to make and approachable to enjoy, and that’s sometimes all it takes.