| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Bar-b-q, Mushrooms, Pork, Ethnic | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Chinese roast pork |
| 1/2 | lb | Fresh mushrooms (or sliced |
| Canned mushrooms) | ||
| 2 | Thin slices ginger root | |
| 2 | Scallions | |
| 1/2 | c | Chicken broth |
| 2 | ts | Cornstarch |
| 1/2 | ts | Sugar |
| 1/8 | ts | White pepper |
| 1 | ts | Soy sauce |
| 1 | ts | Sherry |
| 1/2 | ts | Salt |
| 1 | tb | Oil |
INSTRUCTIONS
PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to 2 inches long. Without removing stems, cut mushrooms into 1/4-inch slices. (If canned mushrooms are used, drain.) Cut scallions into 1-1/2-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry. COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute. SOURCE: ORIENTAL COOKING by Schryvner From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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