| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 2 |
|
Green peppers |
| 2 |
|
Celery stalks |
| 1 |
|
Scallion stalk |
| 1 |
|
Clove garlic |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt (up to) |
| 3/4 |
c |
Stock |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Soy sauce |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Dice pork in 1/2-inch cubes. Dice green peppers and celery. Cut
scallion in 1/2-inch sections. Crush garlic.
2. Heat oil. Add salt, then garlic and scallion and stir-fry a few
times. Add pork and stir-fry until it loses its pinkness.
3. Stir in stock and heat quickly. Cook, covered, 3 to 4 minutes over
medium heat.
4. Add green peppers and celery. Cook uncovered 2 to 3 minutes more,
stirring frequently.
5. Meanwhile blend cornstarch, soy sauce and cold water to a paste, then
stir in to thicken. 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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