| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1/4 |
lb |
Lean pork |
| 4 |
tb |
Soy sauce |
| 1/2 |
lb |
Chinese cabbage |
| 1/2 |
lb |
Fresh mushrooms |
| 1/4 |
c |
Bamboo shoots |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 1 |
ts |
Cornstarch |
| 1 |
|
Egg white |
| 2 |
tb |
Oil |
| 2 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Skin and bone chicken. Then cut chicken and pork in thin slices.
Sprinkle both with soy sauce and toss. Let stand 30 minutes, turning
occasionally.
2. Slice Chinese cabbage, mushrooms and bamboo shoots. Mince ginger root.
3. Drain chicken and pork, reserving soy sauce. Blend the soy with
cornstarch and egg white; then add to chicken and pork, tossing gently to
coat.
4. Heat oil. Add chicken and pork; stir-fry until they lose their pinkness
(about 2 minutes). Then remove from pan.
5. Heat remaining oil. Add ginger root, then vegetables; stir fry 2
minutes.
6. Return chicken and pork, stir-frying briefly to reheat. Then stir in
stock and heat quickly. Cook, covered, over nedium heat until done (about 2
minutes).
7. Meanwhile blend remaining cornstarch and cold water to a paste; then
stir in to thicken. Serve at once.
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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