| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | ts | Cornstarch |
| 1 | ts | Soy sauce |
| 2 | ts | Sherry |
| 1/4 | ts | Sugar |
| 1/4 | ts | Peanut oil |
| 1/2 | lb | Preserved mustard cabbage |
| 1 | Wedge fresh ginger root | |
| 1 | ts | Cornstarch |
| 1 | tb | Water |
| 1 | ds | Pepper |
| 1 1/2 | tb | Oil |
| 1/2 | ts | Salt |
| 2 1/2 | tb | Oil |
| 1 | tb | Sugar |
| 1/2 | ts | Vinegar |
| 1/4 | c | Stock |
INSTRUCTIONS
1. Slice pork thin against the grain. Combine cornstarch, soy sauce, sherry, sugar and peanut oil; then add to pork and toss to coat. 2. Rinse preserved mustard cabbage and wring dry; cut in 1/2-inch sections. Crush ginger root. 3. Blend remaining cornstarch, cold water and pepper to a paste. 4. Place preserved cabbage in a dry pan and stir-fry gently over medium heat until dry (3 to 4 minutes). Remove from pan. 5. Heat oil. Add salt, then ginger root and brown lightly. Add pork and stir-fry until it begins to brown (about 3 to 4 minutes). Remove from pan. 6. Heat remaining oil. Return preserved cabbage and stir-fry 2 minutes over high heat to restore crunchiness; then sprinkle with sugar and vinegar. 7. Return pork and stir-fry a few times. Stir in stock and heat quickly. Then stir in cornstarch paste to thicken. Serve at once. NOTE: The amount of sugar and vinegar can be adjusted according to personal taste. 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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