| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork (up to) |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Sugar |
| 1 |
lb |
Bean sprouts |
| 1 1/2 |
tb |
Oil |
| 1 1/2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Cut pork in thin strips, or shred. Mince ginger root, then combine
with soy sauce, sherry and sugar. Add mixture to pork and toss.
2. Blanch bean sprouts.
3. Heat oil. Add pork and stir-fry until lightly browned (about 2 to 3
minutes). Remove from pan.
4. Heat remaining oil. Add salt, then bean sprouts and stir-fry 1
minute. Sprinkle with remaining soy sauce. Stir-fry about 1 minute more.
5. Return pork and stir-fry to reheat and blend flavors (about 1
minute). Serve at once.
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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