Stir-fried Pork And Clams
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 18 | Clams | |
| 1/4 | c | Clam broth |
| 1 | T | Cornstarch |
| 2 | T | Soy sauce |
| 1/2 | lb | Lean pork |
| 1/4 | lb | Fresh mushrooms |
| 1 | c | Peas |
| 2 | T | Oil or lard |
INSTRUCTIONS
Shell clams, reserving their broth. Combine clam broth with cornstarch and soy sauce; then add to clams and toss to coat. Slice pork thin against the grain. Slice mushrooms; parboil peas. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). Add mushrooms and peas. Stir-fry, until mushrooms soften (about 2 minutes). Add clams; stir-fry to heat through and to thicken sauce (about 1/2 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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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: 41mg
Sodium: 332.2mg
Potassium: 375.3mg
Carbohydrates: 8g
Fiber: 1.9g
Sugar: 2.4g
Protein: 15.7g