| 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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