| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Pork |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless pork, such as loin or shoulder |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Rice wine or dry sherry |
| 2 |
tb |
Salad oil |
| 1/2 |
lb |
Green onions, including tops, cut into slivers |
| 3 |
|
Garlic cloves, minced or pressed |
|
|
Salt and pepper |
INSTRUCTIONS
Cut meat across grain into thin slices; then cut lengthwise into
matchstick-size strips.
In a small bowl, combine cornstarch and wine; add pork, stirring to coat
well. Set a wok or wide frying pan over high heat. When pan is hot, add
oil and swirl to coat bottom. When oil is hot, add pork mixture and cook,
stirring, until lightly browned (2 to 3 minutes). Add onions and garlic
and continue to cook, stirring, for 2 to 3 more minutes. Spoon into a warm
serving bowl.
Season to taste with salt and pepper.
Source: Less Than 7 Ingredients Cookbook. The Arizona Republic (5/15/96)
Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A.,
scooter@xmission.com.
Posted to MM-Recipes Digest V3 #190
Date: Wed, 03 Jul 1996 07:38:41 -0700
From: scooter <scooter@xmission.com>
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