| 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.
A Message from our Provider:
“God is waiting for you”