| 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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