| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 4 | -(up to) | |
| 5 | Dried black mushrooms | |
| 1/2 | lb | Lean pork |
| 3 | Celery stalks | |
| 1 | Onion | |
| 2 | Or | |
| 3 | Scallion stalks | |
| 2 | tb | Oil |
| 1/4 | ts | Salt |
| 2 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Slice pork thin or cut in strips. Slice celery, onion and soaked mushrooms. Cut scallion stalks in 1-inch sections. 3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce and sugar and blend in. 4. Add celery, onion and mushrooms; stir-fry 2 minutes more. 5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over medium heat. Then combine with soft-fried or tossed noodles, as indicated in main recipe. VARIATIONS: 1. Shred the pork and vegetables. Omit the stock and additional cooking in step 5. 2. In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1 tablespoon soy sauce. Omit the soy sauce at the end of step 3. 3. At the end of step 3, also blend in 1 tablespoon sherry. 4. In step 4, add with the other vegetables 1 cup Chinese cabbage stems, sliced; and/or 4 water chestnuts, sliced. 5. After step 4, add 4 snow peas, cut in half. 6. Omit the soy sauce in step 3. After step 4, add a mixture of 1 tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and a few drops of sesame oil. Continue stir-frying until pork is cooked through and vegetables are done. Omit step 5. FOR USE WITH SOFT-FRIED OR TOSSED NOODLES 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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