| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | ts | Cornstarch |
| 1 | Egg; beaten | |
| 10 | oz | Pork loin; shredded |
| 2 | c | Vegetable oil |
| 1/4 | c | Tree ear mushrooms |
| 1/2 | c | Chopped water chestnuts |
| 2 | ts | Soy sauce |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Vinegar |
| 1/2 | ts | Hot pepper oil |
| 1/4 | ts | Sesame oil |
INSTRUCTIONS
Combine 1 teaspoon cornstarch, egg, and pork. Mix to coat pork thoroughly. In a wok, heat vegetable oil until smoking. Add pork, mush- rooms, and water chestnuts and quickly stir the mixture through the oil for 15 seconds. Immediately pour the contents of the wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food into the bowl.) Return 2 teaspoons oil to the wok. Add the pork mixture and stir-fry for 30 seconds. Add remaining ingredients except sesame oil and stir-fry for another 30 seconds. Sprinkle with the sesame oil and serve immediately. DRAGON PALACE SOUTH SYRACUSE, DENVER. WINE: WAN FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”