INGREDIENTS

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