| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Sauce | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 2 | up to | |
| 3 | c | Vegetables |
| 2 | Scallion stalks | |
| 1 | Clove garlic | |
| 1/2 | T | Brown sugar |
| 1 | T | Sherry |
| 1 | T | Soy sauce |
| 1/2 | c | Tomato sauce |
| 2 | c | Stock |
| 2 | T | Oil |
| 1 | T | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Mince or grind pork. Dice vegetables. Cut scallions in 1/2-inch sections. Crush garlic. Combine brown sugar, sherry, soy sauce, tomato sauce and stock. Heat oil. Add scallions and garlic; stir-fry to brown lightly. Add minced pork; stir-fry until it loses its pinkness. Add diced vegetables; stir-fry 2 minutes more. Add brown sugar-sherry mixture and heat quickly. Then cook, covered, 3 to 4 minutes over medium heat. 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 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 In step 6, add only the stock. Then pick up step 7. 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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Nutrition (calculated from recipe ingredients)
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Calories: 490
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 45mg
Sodium: 2544mg
Potassium: 1395.8mg
Carbohydrates: 61.8g
Fiber: 14.5g
Sugar: 6.1g
Protein: 31.3g