| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | c | Roast pork |
| 2 | c | Bean sprouts |
| 1 | c | Chinese cabbage |
| 2 | T | Oil |
| 1 | T | Oil |
| 1/2 | t | Salt |
| 2 | t | Sherry |
INSTRUCTIONS
Slice roast pork. Blanch bean sprouts. Cut Chinese cabbage in 1-inch sections. Heat oil. Add vegetables and stir-fry to soften (2 to 3 minutes); then remove from pan. Heat remaining oil. Add roast pork, salt and sherry; stir-fry 1/2 minute. Return vegetables and stir-fry only to reheat. Then combine with soft-fried or tossed noodles, as indicated in main recipe. 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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