| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 18 |
sm |
Clams |
| 1/4 |
c |
Clam broth |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 1/2 |
lb |
Lean pork |
| 1/4 |
lb |
Fresh mushrooms |
| 1 |
c |
Peas |
| 2 |
tb |
Oil or lard |
INSTRUCTIONS
1. Shell clams, reserving their broth. Combine clam broth with
cornstarch and soy sauce; then add to clams and toss to coat.
2. Slice pork thin against the grain. Slice mushrooms; parboil peas.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes).
4. Add mushrooms and peas. Stir-fry, until mushrooms soften (about 2
minutes).
5. 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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