| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean pork; cut in strips |
| 1/2 |
c |
Soy sauce |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Crushed red pepper |
| 1 |
tb |
Oil |
| 6 |
md |
Carrots; sliced |
| 2 |
|
Green peppers; cut in strips |
| 2 |
sm |
Onions; cut in wedges |
| 2 |
|
Cloves garlic; minced |
INSTRUCTIONS
Stir together soy sauce, vinegar (??? vinegar wasn't in the list of
ingredients! Maybe add 1/4 cup or so ???), cornstarch, ginger and pepper.
Set aside. Preheat wok. Add oil. Add vegetables and garlic and stir-fry 4-5
minutes until crisp-tender. Remove vegetables from wok. Add 1/3 of the pork
and stir-fty about 3 minutes. Remove. Repeat until all pork cooked. Add all
pork back into wok and push to the side. Stir sauce and add to center of
wok. Return vegetables and stir all together. Cover and cook 1-2 minutes.
You can reserve 3 cups of this pork mixture for the "Hot and Sour Soup"
recipe found in this cookbook ("Hot and Sour Soup #4").
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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