| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Pork | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Boneless pork, such as loin or shoulder |
| 1 | tb | Cornstarch |
| 1 | tb | Rice wine or dry sherry |
| 2 | tb | Salad oil |
| 1/2 | lb | Green onions, including tops, cut into slivers |
| 3 | Garlic cloves, minced or pressed | |
| Salt and pepper |
INSTRUCTIONS
Cut meat across grain into thin slices; then cut lengthwise into matchstick-size strips. In a small bowl, combine cornstarch and wine; add pork, stirring to coat well. Set a wok or wide frying pan over high heat. When pan is hot, add oil and swirl to coat bottom. When oil is hot, add pork mixture and cook, stirring, until lightly browned (2 to 3 minutes). Add onions and garlic and continue to cook, stirring, for 2 to 3 more minutes. Spoon into a warm serving bowl. Season to taste with salt and pepper. Source: Less Than 7 Ingredients Cookbook. The Arizona Republic (5/15/96) Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A., scooter@xmission.com. Posted to MM-Recipes Digest V3 #190 Date: Wed, 03 Jul 1996 07:38:41 -0700 From: scooter <scooter@xmission.com>
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