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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meat 6 Servings

INGREDIENTS

1/4 c Almond meats
1/2 lb Roast pork
1 c Chinese cabbage stems
1/2 c Fresh mushrooms
1/2 c Bamboo shoots
1/2 c Onions
1/4 c Celery
12 Snow peas
4 Water chestnuts
1 Scallion stalk
1 T Cornstarch
3 T Water
1/2 t Sugar
1 ds Pepper
2 T Oil
1/2 t Salt
1/2 c Stock

INSTRUCTIONS

Blanch and toast almonds. Dice roast pork, Chinese cabbage stems,
fresh mushrooms, bamboo shoots, onion, celery, snow peas, and water
chestnuts. Mince scallion. Blend cornstarch and cold water to a  paste;
stir in sugar and pepper. Heat oil. Add salt, then all  vegetables;
stir-fry to coat with oil (about 2 minutes). Stir in and  leat stock
quickly. Then cook, covered, over medium heat until  vegetables are
nearly done (about 2 minutes). Add roast pork,  stir-frying only to
heat through. Then stir in cornstarch paste to  thicken. Serve at once,
garnished witl toasted almonds.  VARIATIONS: For the roast pork,
substitute roast beef, chicken, duck  or lamb.  For the vegetables,
substitute the following combination: 1/2 cup snow  peas, diced; 1 cup
asparagus and 1-1/2 cups string beans, diced and  parboiled; and 2 cups
broccoli, broken in flowerets and parboiled.  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)
----------------------------------------------
Calories: 176
Calories From Fat: 92
Total Fat: 10.3g
Cholesterol: 24.7mg
Sodium: 464.6mg
Potassium: 469.1mg
Carbohydrates: 11.2g
Fiber: 2.8g
Sugar: 4.9g
Protein: 10.2g


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