| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Main dish, Ethnic, China, Ham/pork, Vegetables |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oil |
| 1 |
|
Clove garlic |
| 1 |
lb |
Boned pork |
| 1/3 |
c |
Plum sauce |
| 2 |
|
Stalks celery, diced |
| 4 |
sl |
Ginger |
| 1 |
ts |
Sherry |
| 2 |
|
Carrots |
| 2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/3 |
c |
Chinese pickled scallions |
| 1/4 |
c |
Water |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
Cut pork into bite size pieces. Peel carrots, cut into cubes.
Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes.
Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and
water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to
wok. Stir until thickened.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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