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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Vegetables, Grains Chinese Meat 6 Servings

INGREDIENTS

2 t Cornstarch
1 Egg, beaten
10 oz Pork loin, shredded
2 c Vegetable oil
1/4 c Tree ear mushrooms
1/2 c Chopped water chestnuts
2 t Soy sauce
1 t Sugar
1/2 t Salt
1/2 t Vinegar
1/2 t Hot pepper oil
1/4 t Sesame oil

INSTRUCTIONS

Combine 1 teaspoon cornstarch, egg, and pork. Mix to coat pork
thoroughly. In a wok, heat vegetable oil until smoking. Add pork,
mushrooms, and water chestnuts and quickly stir the mixture through
the oil for 15 seconds. Immediately pour the contents of the wok
through a strainer set over a heat-proof bowl. (You will be draining
all the oil from the food into the bowl.) Return 2 teaspoons oil to
the wok. Add the pork mixture and stir-fry for 30 seconds. Add
remaining ingredients except sesame oil and stir-fry for another 30
seconds. Sprinkle with the sesame oil and serve immediately.  DRAGON
PALACE  SOUTH SYRACUSE, DENVER.  WINE: WAN FU  From the <Micro Cookbook
Collection of Chinese Recipes>.  Downloaded  from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 726
Calories From Fat: 666
Total Fat: 75.3g
Cholesterol: 62.2mg
Sodium: 289mg
Potassium: 205.2mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: 11.8g


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