PORK: Instead of deep-frying the chops, pan-fry them in a skillet to produce the same result.

PORK CHOPS WITH GINGER AND GREEN ONION SAUCE:




4 pieces pork chops

cooking oil for deep-frying

2 stalks green onions cut into long pieces

2 pieces of ginger cut into strips

1 red chilli pepper, cut into thin strips

½ tsp. minced garlic

2 eggs, beaten

3 tbsp. all purpose flour


seasoning:

¾ tsp. each salt and sugar
¼ tsp. black pepper


sauce:

1 tsp. dark soy sauce
1 tbsp. light soy sauce
1 tbsp. oyster-flavoured sauce
2 tsp. sugar
2 tsp. tapioca starch
½ cup water



Pound the meaty part of pork chops lightly, using back of a large cleaver, or a meat mallet. Add in seasoning and marinate for 2 hours.

Dredge pork chops in flour, shaking off excess, then in beaten egg; and finally coat them again with flour. In wok or large saucepan, heat enough oil for deep-frying over high heat until very hot. Add in pork chops and deep-fry until golden brown and done, roughly 5-6 5 minutes, depending on thickness of the chops. Check for doneness after 5 minutes and do not overcook. Remove and drain on paper towels; then transfer to serving platter to keep hot.

Leave 1 tbsp oil in pan while pouring off and saving rest of oil for other uses. Heat it until hot over high heat; then add in ginger, garlic, chilli pepper and green onion. Toss together for 1 minute. Mix sauce ingredients together and add into wok. Cook until sauce is thickened. Pour sauce over pork chops to serve.