| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Deep-fried pork cubes |
| 1 | c | Chinese cabbage |
| 1 | c | Sherry |
| 1/2 | c | Onion |
| 1/4 | c | Bamboo shoots |
| 1/4 | c | Snow peas |
| 1 | Clove garlic | |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 2 | tb | Water (up to) |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Dice and cook pork as in Basic Deep-fried Pork (see recipe). 2. Dice Chinese cabbage, celery, onion and bamboo shoots. Stem snow peas. Crush garlic. Blend cornstarch, soy sauce and water to a paste. 3. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add all vegetables; stir fry 2 minutes. 4. Stir in and heat stock quickly, then cook, covered, over medium heat until vegetables are nearly done (about 2 minutes). 5. Add deep-fried pork cubes and cook, covered, only to heat through (about 1 minute). Then stir in cornstarch paste to thicken and serve at once. NOTE: Leftover deep-fried pork cubes can be used in this recipe. They may be combined with other stir-fried vegetables in the same way. 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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