| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dishes |
3 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Pork tenderloin |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Sherry,dry |
| 2 1/2 |
ts |
Cornstarch |
| 1 1/4 |
ts |
Sugar |
| 1/4 |
ts |
Gingerroot,minced fresh |
|
|
Salad oil |
| 1/2 |
|
Broccoli bunch |
| 1/2 |
lb |
Mushrooms,sliced |
| 1 |
|
Carrot,thinly sliced |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Water |
INSTRUCTIONS
1. With knife held in slanting position, almost parallel to the cutting
surface, cut tenderloin crosswise into 1/8"-thick slices. In medium-sized
bowl, mix pork with next 5 ingredients.
2. In 12" skillet or wok over high heat, in tablespoons hot salad oil, cook
broccoli, mushrooms, carrot, and salt, stirring quickly and frequently
(stir frying) until vegetables are coated with oil. Add water and stir fry
until vegetables are tender-crisp; spoon onto warm platter.
3. In same skillet over high heat, in 2 more tablespoons hot salad oil,
cook pork mixture until pork loses its pink color, about 2-3 minutes,
stirring quickly and frequently. Return vegetables to skillet with pork;
heat through.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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