| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | t | Cornstarch |
| 2 | T | Soy sauce |
| 1/4 | lb | Fresh ginger root |
| 1 | Scallion stalk | |
| 2 | T | Oil |
| 3 | T | Water |
| 1 | t | Sugar |
INSTRUCTIONS
Slice pork thin against the grain. Dredge in cornstarch; then add soy sauce and toss. Slice ginger root thin. Cut scallion in 1/2-inch sections. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). Add ginger root and scallion; stir-fry a few times. Then add water and sugar and cook, covered, until done (about 3 to 4 minutes). 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: 170
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 37.4mg
Sodium: 299.8mg
Potassium: 373.2mg
Carbohydrates: 8g
Fiber: <1g
Sugar: 1.8g
Protein: 13.8g