| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 1 |
|
Onion (up to) |
| 3 |
tb |
Curry powder |
| 1/2 |
c |
Stock |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
ds |
Pepper |
| 1 |
pn |
Five spices |
INSTRUCTIONS
1. Slice pork thin against the grain; slice onion thin.
2. Stir curry powder and onion in a dry pan over low heat until curry
smells pungent (about 2 minutes). Add pork. Stir-fry to coat with curry. (2
to 3 minutes).
3. Stir in stock and heat quickly. Cook 5 minutes over medium heat,
stirring occasionally.
4. Meanwhile blend cornstarch, cold water, salt, sugar, pepper and Five
Spices to a paste. Then stir in to thicken and 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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