| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1/2 |
|
Egg white |
| 2 |
|
Green peppers |
| 1 1/2 |
tb |
Oil |
| 1 1/2 |
tb |
Oil |
| 1 |
tb |
Sherry |
INSTRUCTIONS
1. Slice pork thin against the grain, then cut in rectangles, 1 by 1-1/2
inches. Combine cornstarch; salt and egg white; then add to pork and toss
to coat. Seed and dice green peppers.
2. Heat oil. Add pork and stir-fry until it begins to brown, then
remove.
3. Heat remaining oil. Add green peppers and stir-fry until they begin
to soften (about 2 minutes).
4. Return pork. Sprinkle with sherry and stir-fry until done (about 2
minutes more). 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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