| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Roast pork |
| 2 |
c |
Bean sprouts |
| 1 |
c |
Chinese cabbage |
| 2 |
tb |
Oil |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Sherry |
INSTRUCTIONS
1. Slice roast pork. Blanch bean sprouts. Cut Chinese cabbage in 1-inch
sections.
2. Heat oil. Add vegetables and stir-fry to soften (2 to 3 minutes); then
remove from pan.
3. 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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