| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Shredded pork |
| 1 | tb | Corn starch |
| 1 | ts | Toasted sesame oil |
| 1/2 | Egg white | |
| 12 | Snow peas, stringed and shredded lengthwise | |
| 3 | Stalks green onion cut into 1" sections | |
| 1/4 | c | Shredded Szechuan mustard |
| 3 | tb | Cooking oil |
| 1 | ts | Chopped garlic |
| 1 | ts | Soy sauce |
| 1 | tb | Dry sherry |
| 1/3 | c | Sauce stock |
| 1 | ts | Corn starch |
| 1 | ts | Sesame oil |
| 1 | Hot pepper | |
| 1 | Carrot stick |
INSTRUCTIONS
SEASONING SAUCE GARNISH Marinate pork with cornstarch, sesame oil and egg white. Heat the wok, pour in the cooking oil. Add the garlic and green onions, and saute until the garlic turns slightly brown. Stir in the pork and separate the pork shreds. Add the snow peas. When the meat turns white, pour in the well stirred seasoning sauce. As soon as the sauce thickens, mix in the Szechuan mustard and serve. Notes: This is not really a hot dish. It can be converted to a hot, spicy dish by adding Szechuan hot sauce or by stir frying fresh hot peppers along with the garlic. Szechuan mustard is inherently salty. This can be minimized by rinsing and soaking in plain water. Sliced pork can be used just as well. To match the theme, sliced mustard and whole snow peas should peas should be used. Snow peas were chosen for this dish arbitrarily because they were handy at the time. They could be eliminated or another vegetable could be used instead. Posted to EAT-L Digest by "Pamela F. Wagner" <FanofPern@AOL.COM> on Jul 5, 1997
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