| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Chinese |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Bean sprouts |
| 1/2 |
c |
Lean pork |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Sherry |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Oil |
| 2 |
tb |
Oil |
| 1/4 |
c |
Stock |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Blanch bean sprouts. Cut pork in matchstick-like strips.
2. Combine cornstarch, sherry, sugar, salt and soy sauce. Add to pork and
toss to coat. Let stand 15 minutes, turning meat occasionally.
3. Heat oil. Add bean sprouts; stir-fry 1 to 2 minutes, then remove from
pan.
4. Heat remaining oil. Add pork and stir-fry until it loses its pinkness
(about 2 minutes).
5. Add stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.
6. Return bean sprouts, stir in only to reheat. Sprinkle with remaining
salt and serve at once. VARIATIONS:
1. For the pork, substitute lean beef, chicken, duck or shrimp.
2. In step 3, add with the bean sprouts any of the following, slivered:
bamboo shoots, celery, cucumbers or mushrooms.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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