| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shredded pork |
| 1 |
tb |
Corn starch |
| 1 |
ts |
Toasted sesame oil |
| 1/2 |
|
Egg white |
| 12 |
|
Snow peas, stringed and shredded lengthwise |
| 3 |
|
Stalks green onion cut into 1" sections |
| 1/4 |
c |
Shredded Szechuan mustard |
| 3 |
tb |
Cooking oil |
| 1 |
ts |
Chopped garlic |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Dry sherry |
| 1/3 |
c |
Sauce stock |
| 1 |
ts |
Corn starch |
| 1 |
ts |
Sesame oil |
| 1 |
|
Hot pepper |
| 1 |
|
Carrot stick |
INSTRUCTIONS
SEASONING SAUCE
GARNISH
Marinate pork with cornstarch, sesame oil and egg white.
Heat the wok, pour in the cooking oil. Add the garlic and green onions, and
saute until the garlic turns slightly brown. Stir in the pork and separate
the pork shreds. Add the snow peas. When the meat turns white, pour in the
well stirred seasoning sauce. As soon as the sauce thickens, mix in the
Szechuan mustard and serve.
Notes:
This is not really a hot dish. It can be converted to a hot, spicy dish by
adding Szechuan hot sauce or by stir frying fresh hot peppers along with
the garlic. Szechuan mustard is inherently salty. This can be minimized by
rinsing and soaking in plain water. Sliced pork can be used just as well.
To match the theme, sliced mustard and whole snow peas should peas should
be used. Snow peas were chosen for this dish arbitrarily because they were
handy at the time. They could be eliminated or another vegetable could be
used instead. Posted to EAT-L Digest by "Pamela F. Wagner"
<FanofPern@AOL.COM> on Jul 5, 1997
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”