| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | lb | Lean pork |
| 1 | c | Scallions |
| 1 | Clove garlic | |
| 1 | tb | Cornstarch |
| 2 | tb | Oyster sauce |
| 1 | ts | Sugar |
| 1 | ts | Soy sauce |
| 1 | tb | Water |
| 1 1/2 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | tb | Sherry |
| 1 | ts | Soy sauce |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Sliver pork. Split scallions in half, then cut crosswise in 1-inch sections. Crush garlic. 2. Blend cornstarch, oyster sauce, sugar, soy sauce and cold water to a paste. 3. Heat oil. Add salt, then garlic, and stir-fry a few times to brown lightly. Add pork and stir-fry until it begins to brown (about 2 to 3 minutes). 4. Add sherry and remaining soy sauce and stir-fry 1 minute more. Then stir in stock and heat quickly. 5. Stir in cornstarch-oyster sauce paste to thicken. Serve at once, garnished with scallion sections. 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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