| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 1 |
lb |
Bean sprouts |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Stock |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Cut pork in thin strips or shred. Blanch bean sprouts.
2. Combine soy sauce, sherry, sugar and stock.
3. Heat oil. Add salt, then pork, and stir-fry until pork loses its
pinkness (1 to 2 minutes).
4. Quickly stir in and heat soy-sherry mixture. Then add bean sprouts
and cook, covered, 2 minutes over medium heat. Serve at once.
VARIATION: At the end of step 3, add 3 dried black mushrooms (soaked),
shredded, and 1/4 cup onion, minced. Stir-fry until onion is translucent.
Then pick up step 4.
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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