| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 1/4 |
lb |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 2 |
tb |
Oil |
| 3 |
tb |
Water |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Slice pork thin against the grain. Dredge in cornstarch; then add soy
sauce and toss.
2. Slice ginger root thin. Cut scallion in 1/2-inch sections.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes).
4. 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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