Stir-fried Pork #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | lb | Vegetables, see recipe |
| "Stir-fry Vegetable | ||
| Combos" | ||
| for different veggie | ||
| combos | ||
| 1 | Or | |
| 2 | Scallion stalks | |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 2 | T | Oil |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1 | T | Sherry |
| 1/2 | c | Stock |
| 2 | t | Soy sauce |
| 2 | t | Cornstarch |
| 2 | T | Water |
| 2 | t | Soy sauce |
INSTRUCTIONS
Slice pork thin against the grain. Slice vegetables. Cut scallion in 1/2-inch sections. Crush garlic and shred ginger root. Heat oil. Add vegetables and stir-fry to soften slightly; then remove from pan. Heat remaining oil. Add salt, then scallion, garlic and ginger root and brown lightly. Add pork and stir-fry until it begins to brown (about 3 minutes). Sprinkle with sherry; stir-fry 1/2 minute more. Return vegetables. Add stock and soy sauce and simmer, covered, until done. Meanwhile blend cornstarch, cold water and remaining soy sauce to a paste. Then stir in to thicken and serve at once. NOTE: See recipe "Stir-fry Vegetable Combos" for suggested vegetable combinations. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The Wages of Sin is Death. Repent Before Payday”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 424
Calories From Fat: 215
Total Fat: 24.2g
Cholesterol: 39.3mg
Sodium: 1226.8mg
Potassium: 296.5mg
Carbohydrates: 32.6g
Fiber: <1g
Sugar: <1g
Protein: 17.9g