| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
China, Asia, Ham/pork, Archived |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 1 |
|
Clove garlic |
| 1 |
lb |
Boned pork |
| 1/3 |
c |
Plum sauce |
| 2 |
|
Stalks celery, diced |
| 4 |
sl |
Ginger, ground |
| 1 |
ts |
Sherry |
| 2 |
|
Carrots |
| 2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/3 |
c |
Chinese pickled scallions |
| 1/4 |
c |
Water |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Water |
INSTRUCTIONS
Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil
and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum
sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water.
Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok.
Stir until thickened. cipe courtesy of: Catherine Vanicek, 01 Apr 93
21:48:31
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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