| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Fermented black beans |
| 1 |
|
Or |
| 2 |
|
Cloves garlic |
| 1/2 |
lb |
Lean pork |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Soy sauce |
| 2 |
ts |
Sherry |
| 1/4 |
ts |
Sugar |
| 1 |
lb |
Bitter melon |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 2 |
ts |
Water |
| 1 |
ds |
Pepper |
| 2 |
|
Or |
| 3 |
tb |
Oil |
| 1/2 |
c |
Stock |
INSTRUCTIONS
1. Soak fermented black beans. Mince garlic, then mash with drained
beans.
2. Slice pork thin against the grain. Combine cornstarch, soy sauce,
sherry and sugar; then add to pork and toss to coat.
3. Cut bitter melon lengthwise in half (scoop out the seeds), then cut
crosswise in 1/16-inch slices. Parboil 2 to 3 minutes.
4. Blend remaining cornstarch, soy sauce and sugar to a paste with cold
water and pepper.
5. Heat oil. Add garlic-black bean mixture and stir-fry 1/2 minute. Add
pork and stir-fry until it loses its pinkness (about 2 minutes).
6. Add bitter melon and stir-fry to coat with oil (about 1 minute).
7. Stir in and heat stock quickly; then cook, covered, 2 minutes over
medium heat. Stir in cornstarch mixture to thicken. 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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