| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1/4 |
|
-(up to) |
| 1/2 |
lb |
Lean pork |
| 1 |
|
Scallion stalk |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Water |
| 2 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Mince or grind pork. Mince scallion. Blend cornstarch and water to a
paste.
2. 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.
3. 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.
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