| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Preparation, Time : |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Red pepper flakes |
| 1 |
ts |
Szechuan peppercorn ground; (optional) |
| 1 |
tb |
Cornstarch |
| 3 |
c |
Fresh or canned chicken stock or broth |
| 2 |
ts |
Sesame oil |
| 3 |
c |
Soy sauce |
| 2 |
tb |
Oyster sauce |
| 2 |
ts |
Sugar |
| 3 |
tb |
Vegetable oil |
| 2 |
lb |
Pork, sliced and; cut into thin strips |
| 1 |
|
Onion,; halved and sliced |
| 4 |
|
Garlic cloves,; peeled and chopped |
| 4 |
|
Quarter-size slices fresh ginger,; julienned |
| 2 |
|
Carrots,; julienned |
| 5 |
|
Green onions, sliced on the diagonal |
| 2 |
c |
Frozen green peas, thawed, or fresh uncooked |
| 2 |
c |
Cooked rice |
| 2 |
tb |
Chopped fresh parsley; (optional) |
| 2 |
|
Canned plum tomatoes -or- |
| 1 |
|
Medium fresh tomato, chopped |
INSTRUCTIONS
In a small bowl, mix together the red pepper flakes, Szechuan pepper,
cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and sugar.
Set aside. In a large skillet or wok heat 2 tablespoons of the oil over
high heat until quite hot. Add the pork and cook quickly, tossing until
brown all over, about 3 to 4 minutes. Remove to a platter. Add the
remaining 1 tablespoon of oil, then the onion, garlic, ginger, and carrots
and quickly saute until crisp tender, another 2 to 3 minutes. Add the
seasoning mixture to the vegetables and stir until the sauce begins to boil
and thicken. Add the pork and peas to the pan and heat thoroughly, about 1
minute. Serve over steaming rice. Sprinkle with the parsley and chopped
tomato, if desired.
Serves 4
Recipe By :WELL-STOCKED PANTRY SHOW#ND7044
Posted to MC-Recipe Digest V1 #271
Date: Thu, 31 Oct 1996 08:37:32 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“God is glorified by a thankful heart.”