INGREDIENTS

INSTRUCTIONS

1. Slice pork thin against the grain. Combine cornstarch and soy sauce,
then add to pork and toss to coat. Let stand 15 minutes, turning
occasionally.
2. Slice vegetables. Cut scallions in 1/2-inch sections. Crush garlic
and mince ginger root. Combine stock, sherry, salt and remaining soy sauce.
3. Heat oil. Add remaining salt, then garlic and brown lightly. Add pork
and stir-fry until it begins to brown (about 3 minutes). Remove from pan.
4. Heat remaining oil. Add ginger root and stir-fry a few times. Add
vegetables; stir-fry to coat with oil (about 1 minute).
5. Stir in stock mixture and heat quickly. Cook, covered, over medium
heat until nearly done.
6. Return pork and stir-fry to reheat and blend flavors (about 1
minute). Serve at once.
NOTE: Any vegetable can be used. (See recipe "Basic Stir-fried
Vegetables" for details on cooking time.)
For suggested combinations, see recipe "Stir-fry Vegetable Combos".
VARIATIONS: In step 1, add to the cornstarch mixture 1/2 teaspoon sugar
and 1 tablespoon sherry.
In step 1, toss the pork instead in a mixture of 1-1/2 teaspoons
cornstarch and 1 egg, beaten; or in a mixture of 1-1/2 tablespoons soy
sauce, 1 tablespoon sherry, 1/2 teaspoon sugar and 1/4 teaspoon salt.
In step 3, stir-fry the pork only until it loses its pinkness. Next add
the vegetables and stir-fry a few times. Then add 1/2 cup stock and cook,
covered, 2 minutes. At the end, stir in the following cornstarch mixture to
thicken: 2 teaspoons cornstarch, 2 teaspoons cold water, 1 teaspoon dark
soy sauce and 1/4 teaspoon sugar.
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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