| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | lb | Lean pork |
| 1 | t | Cornstarch |
| 2 | t | Sherry |
| 1/4 | t | Sugar |
| 1/4 | t | Oil |
| 2 | t | Cornstarch |
| 2 | t | Water |
| 2 | T | Oyster sauce |
| 1/4 | t | Sugar |
| 1 | ds | Pepper |
| 1 | Wedge fresh ginger root | |
| 2 | T | Oil |
| 1/4 | c | Stock |
INSTRUCTIONS
Slice pork thin against the grain. Combine cornstarch, sherry, sugar and oil; then add to pork and toss to coat. Blend remaining cornstarch, cold water, oyster sauce, sugar and pepper to a paste. Crush ginger root. Heat oil. Add ginger root and stir-fry a few times. Add pork and stir-fry until it begins to brown (about 3 minutes). Stir in stock and heat quickly; then cook, covered, 2 minutes over medium heat. Stir in cornstarch-oyster sauce paste to thicken. Serve at once. VARIATION: Before step 3, heat 2 to 3 tablespoons oil, then add 4 bean curd cakes, cut in 1-inch cubes, and stir-fry gently until lightly browned. Remove from pan. Return bean curd in step 4 after stock is heated. 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: 70
Total Fat: 7.8g
Cholesterol: 50.5mg
Sodium: 282.2mg
Potassium: 312.1mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: <1g
Protein: 17.3g