Lollys Mandarin Shredded Pork And Sweet Bean Sauce Recipes

SHREDDED PORK STIR-FRY WITH SWEET BEAN SAUCE

Steps:

• In a bowl, add the pork along with ¼ teaspoon salt, 1 teaspoon Shaoxing wine, 1/8 teaspoon ground black pepper, 2 teaspoons cornstarch, and 1 teaspoon vegetable oil. Let marinate for 15 minutes.
• In a separate bowl, make the stir-fry sauce by combining 1/4 cup water, 2½ tablespoons sweet bean sauce, ½ teaspoon dark soy sauce, ¼ teaspoon black vinegar, 1 teaspoon sugar, and 1 tablespoon light soy sauce. Mix everything together until the sugar is dissolved completely. Set aside.
• Now we are ready to cook! Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add the carrots, and cook for about a minute. Transfer to a dish and set aside. Be careful not to overcook them--the carrots should still be crunchy.
• In the same wok, heat 2 more tablespoons of oil over high heat. Once the oil starts to smoke slightly, add the marinated pork, and give it a quick stir. Once the pork turns color from pink to white, turn down the heat (to avoid burning). Transfer the pork to a separate bowl and set aside.
• At this point, the wok should still be glistening with oil. Pour in the sauce, turn up the heat, and stir the sauce quickly for a few seconds--it should be bubbling. Toss the carrots and the pork back into the wok, quickly stir-frying to combine. Add a few drops of sesame oil. Once everything is well-coated with sauce, turn off the heat, dish it out, and serve hot with rice! Garnish with scallions, if desired.

LOLLY'S MANDARIN SHREDDED PORK AND SWEET BEAN SAUCE

Steps:

• Slice pork into 3" x 1/4" shreds.
• Combine marinade ingredients in a small bowl. Add pork shreds, mix well.
• Let stand 30 minutes.
• Combine ingredients for Sweet Bean Sauce in another bowl; set aside.
• Arrange green onion shreds in a layer on a platter.
• Heat oil in a wok over medium heat.
• Carefully lower pork shreds into hot oil with a slotted metal spoon.
• Stir-fry for about 2 minutes until pork shreds are no longer pink.
• Remove pork from oil with slotted spoon, draining well over wok, set aside.
• Remove oil from wok except 3 tablespoons.
• Add Sweet Bean Sauce to oil. Stir-fry until sauce thickens slightly.
• Add cooked pork mixing well.
• Place pork and Sweet Bean Sauce on top of green onions.
• Serve immediately.
• *Shredding: is similar to julienne technique. Cut the food into long strips about 2 inches wide and then chop it into matchsticks.

HARD CANDY LI HING MUI LOLLI'S

Steps:

• *prep candy molds with pam or any non-stick spray.
• -in a quart size pot, cook and stir your sugar, water, and corn syrup on medium heat.
• -stir til sugar dissolves.
• -put your candy thermometer in and cook until it reads 300 degrees.
• -remove from burner.
• -quickly add your flavor and food coloring(according to your color prefference).
• -pour candy into molds.
• -add in ur sticks and li hing mui seed/powder(or candy) into your candy mold.
• -let set and cool down for about 1 1/2 hrs or until candy is hardened and easily pops out.
• -wrap in candy bags(you can also find these in the same area as the sticks).
• ENJOY!

SHREDDED PORK WITH BEANS

Steps:

• In a 5-qt. slow cooker, place the pork, beans and picante sauce. Cover and cook on low for 8 hours or until pork is tender. Shred pork; return to slow cooker. Serve with rice if desired.

MANDARIN PORK

Steps:

• Combine ingredients for marinade in a shallow dish.
• Slice pork at an angle in thin medallions and add to marinade, tossing to coat; allow meat to marinate for at least 30 minutes at room temperature or several hours refrigerated.
• Mix together sauce ingredients in a small bowl and set aside.
• Mix together cornstarch with the 3 tbsp water in a shallow dish and set aside (will be used as a thickener later).
• Heat 1 tbsp of oil in wok on med-high heat and add the 4 cloves of minced garlic.
• Allow garlic to sizzle briefly, then add pork, and stir-fry for approximately 3 minutes.
• Remove pork from wok using a slotted spoon and leave any meat juices in the pan.
• Add broccoli to the wok with the pan juices and cook, stirring, for 2 minutes.
• Add mushrooms to the wok along with 1/2 tbsp of oil and stir-fry for another minute.
• Place bamboo shoots and water chestnuts in the wok and mix together, stir-frying an additional minute.
• Return pork to wok, stirring all together, then add contents of sauce bowl and mix thoroughly.
• Re-stir thickener in its little dish before adding to wok, then add it to the stir-fry, stirring until the dish is thickened, about 1 more minute.
• Serve with hot steamed rice.