| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Oriental, Meats, Wok |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Lean pork, finely shredded (about 3/4 lb) |
| 1 |
tb |
Soya sauce |
| 1 |
tb |
Wine |
|
|
Salt |
|
|
Black pepper |
| 6 |
tb |
Water |
| 2 |
c |
Frozen peas |
| 1 |
c |
Finely shredded bamboo shoots |
| 1 |
c |
Sliced mushrooms, fresh or canned |
| 3 |
tb |
Oil |
INSTRUCTIONS
1. Shred pork into fine narrow strips. Marinate in soya sauce, wine,
salt, and pepper. Shred bamboo shoots, slice mushrooms, assemble other
ingredients.
2. Heat oil up in wok until smoking slightly. Quickly stir-fry pork
shreds in it. Cook 5 minutes until all pork is browned. Cover and
cook under medium heat a further 3 minutes.
3. Uncover wok, add peas, bamboo shoots, 6 tablespoons water. Cover
and cook 2 minutes. Uncover, add mushrooms, cook a further 3 minutes.
Place on platter.
NOTE: Chicken can be substituted for pork.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip
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