Name: Stir-Fried Pork with Oyster Sauce #1
Ingredients: 1 lb Lean pork; 1 ts Cornstarch; 2 ts Sherry; 1/4 ts Sugar; 1/4 ts Oil; 2 ts Cornstarch; 2 ts Water; 2 tb Oyster sauce; 1/4 ts Sugar; 1 ds Pepper; 1 Wedge fresh ginger root; 2 tb Oil; 1/4 c Stock

Be patient. Is God not fast enough? Are His answers too tough? A quick sympathy from a friend may suggest that you simply drop out, be good to yourself, get away from it all. Someone else will be sure to say, “You need counsel.” Are you sure? One hour at the foot of the Cross may obviate the necessity of professional counseling (no such thing existed until the twentieth century – what did folks do before then?).

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	6	Servings

INGREDIENTS

1	lb	Lean pork
1	ts	Cornstarch
2	ts	Sherry
1/4	ts	Sugar
1/4	ts	Oil
2	ts	Cornstarch
2	ts	Water
2	tb	Oyster sauce
1/4	ts	Sugar
1	ds	Pepper
1		Wedge fresh ginger root
2	tb	Oil
1/4	c	Stock

INSTRUCTIONS

1. Slice pork thin against the grain. Combine cornstarch, sherry, sugar
and oil; then add to pork and toss to coat.
2. Blend remaining cornstarch, cold water, oyster sauce, sugar and
pepper to a paste. Crush ginger root.
3. Heat oil. Add ginger root and stir-fry a few times. Add pork and
stir-fry until it begins to brown (about 3 minutes).
4. Stir in stock and heat quickly; then cook, covered, 2 minutes over
medium heat.
5. Stir in cornstarch-oyster sauce paste to thicken. Serve at once.
VARIATION: Before step 3, heat 2 to 3 tablespoons oil, then add 4 bean
curd cakes, cut in 1-inch cubes, and stir-fry gently until lightly browned.
Remove from pan. Return bean curd in step 4 after stock is heated.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”