| 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?”