| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 1/4 |
c |
Leeks |
| 1 |
|
Clove garlic |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Stock |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Sugar |
| 1 |
ds |
Pepper |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Mince pork and leeks. Crush garlic.
2. Heat oil. Add salt, then garlic, and brown lightly. Add pork and
leeks. Stir-fry until golden (about 2 minutes).
3. Stir in stock and heat quickly, then cook, covered, 2 to 3 minutes
over medium heat.
4. Meanwhile, combine soy sauce, sherry, sugar, pepper and sesame oil;
then add and cook, stirring, 2 minutes more. Serve at once.
VARIATION: After step 2, add and stir-fry briefly any of the following:
1/2 cup water chestnuts, finely diced; 1 cup peas; 1 cup asparagus,
broccoli or peppers, cut in small pieces. Pick up steps 3 and 4.
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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