Name: Chinese: Pork in Plum Sauce (Mwei Jiong Yoke) - Canton
Ingredients: 1/4 c Oil; 1 Clove garlic; 1 lb Boned pork; 1/3 c Plum sauce; 2 Stalks celery, diced; 4 sl Ginger; 1 ts Sherry; 2 Carrots; 2 ts Sugar; 1 ts Salt; 1/3 c Chinese pickled scallions; 1/4 c Water; 2 ts Cornstarch; 2 tb Water

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Main dish, Meats, Chinese, Pork, Vegetables	1	Servings

INGREDIENTS

1/4	c	Oil
1		Clove garlic
1	lb	Boned pork
1/3	c	Plum sauce
2		Stalks celery, diced
4	sl	Ginger
1	ts	Sherry
2		Carrots
2	ts	Sugar
1	ts	Salt
1/3	c	Chinese pickled scallions
1/4	c	Water
2	ts	Cornstarch
2	tb	Water

INSTRUCTIONS

Cut pork into bite size pieces.  Peel carrots, cut into cubes.
Place oil and garlic in wok.  On high heat, brown pork.  Stir-fry 5
minutes.  Add plum sauce, celery, ginger, sherry, carrots, sugar, salt
scallions and water.  Simmer covered, 12 minutes.  Add cornstarch to water
and mixture to wok.  Stir until thickened.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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