| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Preparation, Time : | 1 | Servings | |
INGREDIENTS
| 1 | ts | Red pepper flakes |
| 1 | ts | Szechuan peppercorn ground; (optional) |
| 1 | tb | Cornstarch |
| 3 | c | Fresh or canned chicken stock or broth |
| 2 | ts | Sesame oil |
| 3 | c | Soy sauce |
| 2 | tb | Oyster sauce |
| 2 | ts | Sugar |
| 3 | tb | Vegetable oil |
| 2 | lb | Pork, sliced and; cut into thin strips |
| 1 | Onion,; halved and sliced | |
| 4 | Garlic cloves,; peeled and chopped | |
| 4 | Quarter-size slices fresh ginger,; julienned | |
| 2 | Carrots,; julienned | |
| 5 | Green onions, sliced on the diagonal | |
| 2 | c | Frozen green peas, thawed, or fresh uncooked |
| 2 | c | Cooked rice |
| 2 | tb | Chopped fresh parsley; (optional) |
| 2 | Canned plum tomatoes -or- | |
| 1 | Medium fresh tomato, chopped |
INSTRUCTIONS
In a small bowl, mix together the red pepper flakes, Szechuan pepper, cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar. Set aside. In a large skillet or wok heat 2 tablespoons of the oil over high heat until quite hot. Add the pork and cook quickly, tossing until brown all over, about 3 to 4 minutes. Remove to a platter. Add the remaining 1 tablespoon of oil, then the onion, garlic, ginger, and carrots and quickly saute until crisp tender, another 2 to 3 minutes. Add the seasoning mixture to the vegetables and stir until the sauce begins to boil and thicken. Add the pork and peas to the pan and heat thoroughly, about 1 minute. Serve over steaming rice. Sprinkle with the parsley and chopped tomato, if desired. Serves 4 Recipe By :WELL-STOCKED PANTRY SHOW#ND7044 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 08:37:32 -0500 From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“God is glorified by a thankful heart.”