| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
China, Archived |
2 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Garlic; chop |
| 1/2 |
lb |
Pork butt; minced |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Soy sauce |
| 1/4 |
c |
Waterchestnuts; diced |
| 1/4 |
c |
Bamboo shoots; diced |
| 1/4 |
c |
Celery; diced |
| 1/4 |
c |
Carrots; diced |
| 1/4 |
c |
Brown onion; diced |
| 2 |
|
Chinese dry black mushrooms |
| 1/3 |
c |
Green peas |
INSTRUCTIONS
Recipe by: Jo Merrill Prepare all ingredients before you begin cooking.
Season pork with the salt, sugar and soy sauce. Soak mushrooms in water
then drain and chop. Stir-fry all ingredients over high heat. Heat wok then
add 2 tablespoons of salad oil. Stir fry all ingredients in order given.
Next, drizzle 1 1/2 teaspoons of Chinese cooking wine down side of wok.
Immediately add 1/2 teaspoon sesame oil, 2 tablespoons peanuts, finely
chopped, and pepper to taste. Mix all the ingredients well. Wrap in
lettuce leaves and serve. Serves 2-3. Recipe from Yet Wah in the
Glasshouse Center in San Diego, California---Jo Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”