| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 1 |
|
Green pepper |
| 1/4 |
c |
Water chestnuts |
| 1/4 |
c |
Sweet mixed pickles |
| 2 |
|
Or |
| 3 |
sl |
Canned pineapple |
| 1 |
tb |
Cornstarch |
| 2 |
ts |
Soy sauce |
| 1 |
|
Or |
| 2 |
ts |
Sugar |
| 3 |
tb |
Water (up to) |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
INSTRUCTIONS
1. Slice pork thin against the grain. Slice green pepper, water
chestnuts and sweet mixed pickles. Cut each pineapple slice in 5 or 6
chunks.
2. Blend cornstarch, soy sauce, sugar and cold water to a paste.
3. Heat oil. Add salt, then pork, and stir-fry until pork begins to
brown (about 3 minutes).
4. Add green pepper and stir-fry until it softens (about 2 minutes).
5. Add pineapple chunks, water chestnuts and sweet pickles; stir-fry 1
minute more.
6. Stir in stock and heat quickly. Then stir in cornstarch paste 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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