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CATEGORY CUISINE TAG YIELD
Meats Chinese Meat 4 Servings

INGREDIENTS

18 sm Clams
1/4 c Clam broth
1 tb Cornstarch
2 tb Soy sauce
1/2 lb Lean pork
1/4 lb Fresh mushrooms
1 c Peas
2 tb Oil or lard

INSTRUCTIONS

1. Shell clams, reserving their broth. Combine clam broth with
cornstarch and soy sauce; then add to clams and toss to coat.
2. Slice pork thin against the grain. Slice mushrooms; parboil peas.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes).
4. Add mushrooms and peas. Stir-fry, until mushrooms soften (about 2
minutes).
5. Add clams; stir-fry to heat through and to thicken sauce (about 1/2
minute). 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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