| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | China, Asia, Ham/pork, Archived | 1 | Servings |
INGREDIENTS
| 1/4 | c | Oil |
| 1 | Clove garlic | |
| 1 | lb | Boned pork |
| 1/3 | c | Plum sauce |
| 2 | Stalks celery, diced | |
| 4 | sl | Ginger, ground |
| 1 | ts | Sherry |
| 2 | Carrots | |
| 2 | ts | Sugar |
| 1 | ts | Salt |
| 1/3 | c | Chinese pickled scallions |
| 1/4 | c | Water |
| 2 | ts | Cornstarch |
| 2 | ts | Water |
INSTRUCTIONS
Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened. cipe courtesy of: Catherine Vanicek, 01 Apr 93 21:48:31 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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