Pork Sauce For Noodles #1
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Sauce | 4 | Servings |
INGREDIENTS
| 1/4 | up to | |
| 1/2 | lb | Lean pork |
| 1 | Scallion stalk | |
| 2 | T | Cornstarch |
| 1/2 | c | Water |
| 2 | T | Oil |
| 1 | T | Soy sauce |
INSTRUCTIONS
Mince or grind pork. Mince scallion. Blend cornstarch and water to a paste. Heat oil. Add minced scallion and stir-fry a few times. Add pork; stir-fry until it loses its pinkness. Then stir-fry 2 to 3 minutes more over medium-low heat. Sprinkle with soy sauce. Then stir in cornstarch paste to thicken mixture. Pour over noodles and serve. VARIATION: In step 3, add with the soy sauce, 1 tablespoon sherry and a pinch of salt. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 156
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 37.4mg
Sodium: 299.8mg
Potassium: 268.4mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: <1g
Protein: 13.5g