| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean pork |
| 1 |
c |
Scallions |
| 1 |
|
Clove garlic |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Oyster sauce |
| 1 |
ts |
Sugar |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Water |
| 1 1/2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Sherry |
| 1 |
ts |
Soy sauce |
| 1/2 |
c |
Stock |
INSTRUCTIONS
1. Sliver pork. Split scallions in half, then cut crosswise in 1-inch
sections. Crush garlic.
2. Blend cornstarch, oyster sauce, sugar, soy sauce and cold water to a
paste.
3. 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).
4. Add sherry and remaining soy sauce and stir-fry 1 minute more. Then
stir in stock and heat quickly.
5. 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.
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