| 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”