| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Soups |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Chicken broth |
| 1/3 |
lb |
Lean pork;* |
| 4 |
|
Chinese mushrooms** |
| 2 |
oz |
Bean curd |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Dry sherry |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
White vinegar |
| 1 |
tb |
Cornstarch; mixed with |
| 2 |
tb |
Water |
INSTRUCTIONS
* shredded in to match stick pieces **(soak 20-30 minutes in warm water and
bring broth to a boil in a wok,add pork,mushrooms,and bean curd.Simmer for
8 minutes until pork is done.Add soy sauce,salt,sherry,pepper,and
vinegar.Continue to heat until mixute thickens.Serve hot and enjoy.I add
two more ingrediants if you desire.I add two or three drops of chilli oil
to add more zip and heat. I also like to garnish with chopped scallion
greens.(nice color contrast.If you need and more recipes feel free to drop
me e-mail neal hirshburg FROM: NEAL HIRSHBURG (VGPM51A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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