| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1/4 | c | Leeks |
| 1 | Clove garlic | |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/4 | c | Stock |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
| 3 | Sesame oil, more or less |
INSTRUCTIONS
Mince pork and leeks. Crush garlic. Heat oil. Add salt, then garlic, and brown lightly. Add pork and leeks. Stir-fry until golden (about 2 minutes). Stir in stock and heat quickly, then cook, covered, 2 to 3 minutes over medium heat. Meanwhile, combine soy sauce, sherry, sugar, pepper and sesame oil; then add and cook, stirring, 2 minutes more. Serve at once. VARIATION: After step 2, add and stir-fry briefly any of the following: 1/2 cup water chestnuts, finely diced; 1 cup peas; 1 cup asparagus, broccoli or peppers, cut in small pieces. Pick up steps 3 and 4. 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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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 84
Total Fat: 9.5g
Cholesterol: 38.4mg
Sodium: 574.5mg
Potassium: 263.1mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: 1.2g
Protein: 13.5g