| 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 |
sl |
Fresh ginger root |
| 2 |
tb |
Oil |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Sherry |
| 1/2 |
c |
Stock |
| 2 |
ts |
Soy sauce |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 2 |
ts |
Soy sauce |
INSTRUCTIONS
1. Slice pork thin against the grain. Slice vegetables. Cut scallion in
1/2-inch sections. Crush garlic and shred ginger root.
2. Heat oil. Add vegetables and stir-fry to soften slightly; then remove
from pan.
3. 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.
4. 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.
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