Stir-fried Pork And Preserved Mustard Cabb
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | t | Cornstarch |
| 1 | t | Soy sauce |
| 2 | t | Sherry |
| 1/4 | t | Sugar |
| 1/4 | t | Peanut oil |
| 1/2 | lb | Preserved mustard cabbage |
| 1 | Wedge fresh ginger root | |
| 1 | t | Cornstarch |
| 1 | T | Water |
| 1 | ds | Pepper |
| 1 1/2 | T | Oil |
| 1/2 | t | Salt |
| 2 1/2 | T | Oil |
| 1 | T | Sugar |
| 1/2 | t | Vinegar |
| 1/4 | c | Stock |
INSTRUCTIONS
Slice pork thin against the grain. Combine cornstarch, soy sauce, sherry, sugar and peanut oil; then add to pork and toss to coat. Rinse preserved mustard cabbage and wring dry; cut in 1/2-inch sections. Crush ginger root. Blend remaining cornstarch, cold water and pepper to a paste. Place preserved cabbage in a dry pan and stir-fry gently over medium heat until dry (3 to 4 minutes). Remove from pan. 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. Heat remaining oil. Return preserved cabbage and stir-fry 2 minutes over high heat to restore crunchiness; then sprinkle with sugar and vinegar. 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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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 148
Total Fat: 16.7g
Cholesterol: 38.4mg
Sodium: 484.4mg
Potassium: 246.6mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 3.8g
Protein: 13.2g