| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | t | 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 | t | Soy sauce |
| 1 | t | Sugar |
| 1/2 | t | Salt |
| 1/2 | t | Vinegar |
| 1/2 | t | Hot pepper oil |
| 1/4 | t | 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, mushrooms, 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 726
Calories From Fat: 666
Total Fat: 75.3g
Cholesterol: 62.2mg
Sodium: 289mg
Potassium: 205.2mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: 11.8g