| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | tb | Cornstarch |
| 1/2 | ts | Five spices |
| 1/2 | ts | Salt |
| 1 | tb | Sherry |
| 2 | tb | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Slice pork thin against the grain. Combine cornstarch, Five Spices, salt and sherry. Add to pork and toss to coat. Let stand 20 to 30 minutes, turning occasionally. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). 3. Stir in stock and heat quickly, then cook, covered, over medium heat (about 2 minutes). 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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