Friday, January 05, 2007

awesome, awesome egg rolls

  • 3 boneless pork sirloin cutlets (about 1 lb), cut into stir-fry strips
  • 3 or 4 green onion strands, minced

marinate the above for 15 minutes in:
  • 1/2 c sherry
  • 2 tsp chicken bullion granules
  • 4 Tbs soy sauce
  • 3 Tbs oyster sauce
  • 1 Tbs red pepper flakes
  • 1 tsp sesame oil
  • 2 Tbs brown sugar
  • fresh black pepper and/or white pepper

you will also need:

  • olive oil for stir-frying
  • 3 garlic cloves, finely minced
  • 1 cu in. fresh ginger, finely minced
  • 1 bag shredded prepared coleslaw mix (cabbage and carrots)
  • 1 pkg egg roll wrappers (usu. contains 18-20)
  • peanut or vegetable oil for frying

Stir-fry the minced ginger and garlic in a little olive oil until a bit brown. Add the marinated pork and green onion and fry until pork is done. SAVE THE USED MARINADE. Remove cooked pork to a cutting board to cool. With a big sharp knife, mince the pork into tiny bits and put in a big bowl.

Stir-fry the cabbage mixture with the leftover marinade juice until the cabbage is a bit limp and the marinade is mostly absorbed. Remove cabbage with a slotted spoon and cook down the leftover sauce until thick and reduced. Drizzle this over the cabbage and pork mixture; toss together well.

Wrap about 3 Tbs of the cabbage/pork filling per egg roll wrapper, according to package directions. Fry in peanut or vegetable oil until golden all over. Drain well. Good hot or cold.

For passable sweet & sour sauce, combine about 1/4 c plum jelly with about 1 Tbs EACH soy sauce and rice vinegar; more or less to taste.

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