| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | c | Lean pork |
| 2 | t | Cornstarch |
| 2 | t | Sherry |
| 1 1/2 | c | Chinese cabbage |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Fresh mushrooms |
| 1 | T | Cornstarch |
| 1/4 | c | Stock |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
Shred pork. Combine comstarch and sherry; then add to pork and toss to coat. Shred Chinese cabbage, bamboo shoots and fresh mushrooms. Blend remaining cornstarch and cold stock to a paste. Heat oil. Add salt, then pork, and stir-fly until pork loses its pinkness. Add shredded vegetables; stir-fry 1 minute. Add remaining stock and heat quickly. Then cook, covered, over medium heat until done (about 2 minutes). Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve. 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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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 2.8mg
Sodium: 828.8mg
Potassium: 349.4mg
Carbohydrates: 8.8g
Fiber: 1.1g
Sugar: 2.1g
Protein: 2.8g