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Noodle Pancake Stir-fried Pork Topping

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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)
----------------------------------------------
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


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