Ingredients
1 1/3 lbs. pork chops 2 tbsp. soy sauce
1/2 tbsp. rice wine 4 tbsp. water
3 cup onion shredded 1 tbsp. cornstarch
1/2 cup green peas 1/2 cup mushrooms
4 tbsp. tomato ketsup. 2 tbsp. worcestershine sauce
4 tbsp. sugar 1 tbsp. seasoning
1 cup water 1/2 tbsp. cornstach
4 tbsp. soy sauce 6 serving hot, precooking rice
Using blunt end of cleaver, pound pork chops lightly to tenderrize.
Mix with 1 and let soak one hour.
Heat pan and 4 tbsp. oil fry pork on each side until golden brown, remove.
Reheat pan and oil, stir-fry onion and add 2 and 3 and fried pork chops and
boil four minutes, add 4 thicken (sauce).
Place rice on serving plates; arrange pork chops and sauce over rice and serve.
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