| 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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