Name: Capital Sauce Pork Ribbons (京醬肉絲)
Yield: Serves 3–4 as a main dish with Mandarin Pancakes, Pot-Browned Noodles, or an accompanying starch, 6–8 as part of a large, multicourse meal.
Cuisine: Chinese
Ingredients: ¼ teaspoon Chinese or Japanese sesame oil, or sesame-based hot chili oil; ½ teaspoon sugar; scant 2 tablespoons Chinese rice wine or quality, dry sherry; 2 tablespoons thin (regular) soy sauce; 3 tablespoons hoisin sauce; 6 hefty or 8 medium whole scallions; 4 cups corn or peanut oil, for deep-frying; 2 tablespoons Chinese rice wine or quality, dry sherry; 1½ tablespoons thin (regular) soy sauce; 1 tablespoon water; 4 teaspoons cornstarch; ¼ teaspoon Chinese or Japanese sesame oil; 5 teaspoons sugar; 1 pound boneless pork loin, trimmed of all fat (weight after trimming)

Preparation info

Serves
3–4
as a main dish with .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

This is a Peking-style dish (hence the name) of shredded scallion and tender pork tossed in a rich, hoisin-based sauce. It is typically served with Mandarin Pancakes but is also an excellent topping for Pot-Browned Noodles. The preparation time is short and the process is simple, making this an excellent dish for a novice or a working person who wants a good, warming dinner at the end of the day.</

Ingredients

Method

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Ingredients

Method

Part of