WOK HEI FLAVOR RECIPES

Steps:

• First, we'll cut our pork into a few pieces, parallel to the grain. Then, we'll slice pieces perpendicular to the grain, into about 1/4 to 1/2 inch pieces.
• These are all basically optional, but we'll cut our bell peppers into triangles (red bell peppers, yellow bell peppers, green bell peppers), and red onions, yellow onions into small pieces.
• We'll create our sauce with ketchup, brown sugar, vinegar, cornstarch, salt, and water. Mix it thoroughly for about 45 to 60 seconds.
• Add flour to the marinated pork and massage for about 1-2 minutes to coat the pork evenly in the flour. You may need to add dashes of water to help spread the flour around.
• As with our Honey Walnut Shrimp and General Tso's Chicken recipes, we'll be frying our pork twice - a first time to cook it, a second to bring out the crunchiness.
• We're close to being done!

Steps:

• Assuming you're starting with peeled, deveined shrimp (which is what my dad recommends), cut each shrimp in half lengthwise. This will help result in a more beautiful, crunchy fry.
• In a bowl, we'll mix mayonnaise, sweetened condensed milk, and lemon juice.
• In a bowl, we'll beat our egg(s).
• If you don't have honey, or don't want to use honey for whatever reason, you can go with the restaurant route.
• We'll fill a pan or wok with enough oil to submerge the walnuts, and heat it to around 300F.
• Read before you start frying shrimp
• Mix and coat the shrimp with the sauce from earlier, and add the candied walnuts and sesame seeds.