Stir-fried Pork With Oyster Sauce #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | lb | Lean pork |
| 1 | c | Scallions |
| 1 | Clove garlic | |
| 1 | T | Cornstarch |
| 2 | T | Oyster sauce |
| 1 | t | Sugar |
| 1 | t | Soy sauce |
| 1 | T | Water |
| 1 1/2 | T | Oil |
| 1/2 | t | Salt |
| 1 | T | Sherry |
| 1 | t | Soy sauce |
| 1/2 | c | Stock |
INSTRUCTIONS
Sliver pork. Split scallions in half, then cut crosswise in 1-inch sections. Crush garlic. Blend cornstarch, oyster sauce, sugar, soy sauce and cold water to a paste. Heat oil. Add salt, then garlic, and stir-fry a few times to brown lightly. Add pork and stir-fry until it begins to brown (about 2 to 3 minutes). Add sherry and remaining soy sauce and stir-fry 1 minute more. Then stir in stock and heat quickly. Stir in cornstarch-oyster sauce paste to thicken. Serve at once, garnished with scallion sections. 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:
“Jesus believes in you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 162
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 51.2mg
Sodium: 618.5mg
Potassium: 375.7mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 1.6g
Protein: 18g