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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Vegetables, Grains Chinese Meat 6 Servings

INGREDIENTS

2 ts Cornstarch
1 Egg; beaten
10 oz Pork loin; shredded
2 c Vegetable oil
1/4 c Tree ear mushrooms
1/2 c Chopped water chestnuts
2 ts Soy sauce
1 ts Sugar
1/2 ts Salt
1/2 ts Vinegar
1/2 ts Hot pepper oil
1/4 ts Sesame oil

INSTRUCTIONS

Combine 1 teaspoon cornstarch, egg, and pork. Mix to coat pork thoroughly.
In a wok, heat vegetable oil until smoking. Add pork, mush- rooms, and
water chestnuts and quickly stir the mixture through the oil for 15
seconds. Immediately pour the contents of the wok through a strainer set
over a heat-proof bowl. (You will be draining all the oil from the food
into the bowl.) Return 2 teaspoons oil to the wok. Add the pork mixture and
stir-fry for 30 seconds. Add remaining ingredients except sesame oil and
stir-fry for another 30 seconds. Sprinkle with the sesame oil and serve
immediately.
DRAGON PALACE
SOUTH SYRACUSE, DENVER.
WINE: WAN FU
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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