| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork (up to) |
| 3 |
c |
Vegetables |
| 2 |
|
Scallion stalks |
| 1 |
|
Clove garlic |
| 1/2 |
tb |
Brown sugar |
| 1 |
tb |
Sherry |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Tomato sauce |
| 2 |
c |
Stock |
| 2 |
tb |
Oil |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Mince or grind pork.
2. Dice vegetables. Cut scallions in 1/2-inch sections. Crush garlic.
3. Combine brown sugar, sherry, soy sauce, tomato sauce and stock.
4. Heat oil. Add scallions and garlic; stir-fry to brown lightly. Add
minced pork; stir-fry until it loses its pinkness.
5. Add diced vegetables; stir-fry 2 minutes more.
6. Add brown sugar-sherry mixture and heat quickly. Then cook, covered, 3
to 4 minutes over medium heat.
7. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Pour sauce over noodles and serve.
NOTE: Any of the following vegetables can be used in any
combination--bamboo shoots, bean sprouts, celery, Chinese lettuce, green
pepper, mushrooms, water chestnuts, and tomatoes. (The tomatoes should be
added at the end of step 6, only to heat through.)
VARIATIONS:
1. Omit step 3. After step 4, add the soy sauce and sherry, plus a few
drops of sesame oil, and stir-fry the pork 1 minute more. Pick up step 5.
In step 6, add only the stock. Then pick up step 7.
2. In step 7, add to the cornstarch paste 2 teaspoons soy sauce and 1/2
teaspoon sugar.
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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