| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 1 |
|
Green pepper |
| 1 |
|
Onion |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt (up to) |
| 3 |
tb |
Curry powder |
| 1/2 |
c |
Stock |
| 1/2 |
ts |
Lemon juice |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Cut pork and green pepper in strips. Slice onion thin.
2. Heat oil. Add salt, then pork, and stir-fry until it loses its
pinkness (about 2 minutes).
3. Add pepper and onion; stir-fry to soften (about 2 minutes).
4. Add curry powder; stir-fry 2 to 3 minutes more over low heat.
5. Stir in stock and lemon juice and heat quickly; then cook 5 minutes
over medium heat, stirring frequently.
6. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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