Deep Fried Pork Strips And Walnuts Recipes

LINDA'S FRIED WALNUTS

Steps:

• Bring a pot of water to a boil, and stir in half the walnuts; reduce heat to medium, and boil for 1 minute. Remove nuts with a slotted spoon, and let drain in a colander set in the sink. Repeat with remaining walnuts. Rinse the walnuts under hot water, and transfer to a mixing bowl. Toss the walnuts with the sugar.
• In an electric skillet with heat set to 350 degrees F (175 degrees C), heat the canola oil. With a metal slotted spoon, place enough nuts to cover the bottom of the skillet; the oil will sizzle and pop, so be careful to avoid spatters. Gently stir the nuts with the spoon. Fry the walnuts until golden brown, about 5 minutes per batch. Transfer the walnuts in clumps to a baking sheet.
• Sprinkle the nuts with salt, and let cool. Store in airtight container.

CALIFORNIA FRIED WALNUTS

Steps:

• In a large saucepan, bring water to a boil. Add walnuts; boil for 1 minute. Drain; rinse under hot water. Meanwhile, in a large bowl, toss walnuts with sugar. , In an electric skillet, heat 1/2 in. of oil to 350°. Fry walnuts for 5 minutes or until dark brown, stirring often. Drain in a colander over paper towels. Sprinkle with salt. Store in an airtight container.

FRIED PORK STRIPS

Steps:

• Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (approx 1/2-1/4 inch thick).
• Pour the water into a bowl and set aside.
• Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this).
• Dip each pork strip into the water and then into the flour mixture until well coated.
• Set aside for a few minutes.
• I find it easier to do all of the pork strips before following the next step.
• Preheat a large skillet.
• Pour the oil into the skillet and heat until hot.
• Using a fork or tongs, place each of the pork strips into the hot oil.
• Fry for 10 minutes on each side or until done and not longer pink in the middle.
• Remove the strips onto a plate with a paper towel on it.
• Serve with mashed potatoes and gravy for a tasty meal.

FRIED PASTRY SPIRALS WITH HONEY, SESAME, AND WALNUTS

Steps:

• Stir together flour and salt in a bowl, then make a well in center and add raki, lemon juice, 3/4 teaspoon oil, and water. Stir until a soft dough forms. Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour.
• Bring water, sugar, honey, and zests to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Cool syrup.
• Halve dough. Roll out 1 half into a roughly 18- by 11-inch (paper-thin) rectangle on floured surface with a floured rolling pin, rotating rectangle and turning over occasionally and dusting with just enough flour to keep dough from sticking. Cut rectangle lengthwise into 5 (2-inch-wide) strips using pastry wheel or a sharp knife, then transfer strips to a dry kitchen towel dusted with flour, gently stretching strips to 20 inches as you transfer them. Roll out remaining dough and make 5 more strips in same manner.
• Heat 1 inch oil in a deep 12-inch heavy skillet until it registers 375°F on thermometer (see cooks' note, below). Working with 1 strip at a time, carefully slip one third of strip into hot oil (holding rest of strip aloft in one hand), then, using your other hand, hook end of strip (in oil) between tines of long-handled fork. Rotate fork, tilting it upright to be perpendicular to skillet and wrapping dough into beginning of spiral. As dough in oil begins to puff, continue to gradually lower uncooked part of strip into oil, rotating fork to wrap pastry around fork in a loose spiral (this will take about 30 seconds total). Using regular fork, gently hold end of strip against spiral. Turn spiral over using both forks and fry until pale golden, about 30 seconds more. Transfer spiral to paper towels to drain. Fry remaining 9 strips in same manner. (Return oil to 375°F between spirals.)
• Toast walnuts and sesame seeds in a dry small skillet over moderately low heat, stirring constantly, until seeds are golden, about 3 minutes. Transfer to a bowl to cool.
• Reheat syrup until warm, then discard zests. Arrange spirals on a large platter and drizzle syrup over them, then sprinkle with walnut mixture.

FRIED GINGER PORK STRIP WITH ASPARAGUS

Steps:

• Slice the pork into 1/4" strips and place into a mixing bowl with salt, ginger powder, garlic, oil, wine, egg white and cornstarch and combine together and set aside for 30 minutes.
• Broke off the white stem from the asparagus and roll and slice the asparagus in a diagonally slice and plate and with the ginger and plate to one side.
• In a 12" nonstick skillet on a hot stove top add in the oil and heat to 350° and deep fry the pork strips until golden brown and remove to a baking pan line with paper towel with a rack to drain off extras oil.
• Pour out the extras oil but 2 tablespoon of the oil and return skillet back on the stove top and add in the asparagus, ginger and salt and sauté for 2 minutes and pour in the chicken stock and sauté until the chicken is gone. Place the ginger asparagus and top with the deep fry pork strips. Serve with hot jasmine rice.

DEEP-FRIED PORK STRIPS AND WALNUTS

Steps:

• 1. Blanch walnuts. Cut pork in 1/2-inch thick slices, then in 1/2- by 1 1/2-inch strips. 2. Blend flour, brown sugar and soy sauce to a paste. Add to pork and toss to coat.3. Heat oil until nearly smoking. Add pork strips, half a cup at a time, and deep-fry until crusty and golden. Drain on paper toweling. 4. Heat remaining oil. Add walnuts and stir-fry briefly until pale golden. 5. Return pork. Sprinkle with remaining soy sauce and stir-fry only to reheat. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHINESE FRIED WALNUTS

Steps:

• Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
• Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.