| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/4 | lb | Fresh mushrooms |
| 1 | Or | |
| 2 | Celery stalks | |
| 1 | Scallion | |
| 1 | Clove garlic | |
| 1 1/2 | tb | Oil |
| 1/2 | c | Raw peanuts |
| 1/2 | ts | Salt |
| 2 | tb | Oil |
| 1 | tb | Oyster sauce |
| 1/2 | c | Stock |
INSTRUCTIONS
1. Dice pork. Combine cornstarch, soy sauce and sherry; then add to pork and toss to coat. 2. Dice mushrooms and celery. Mince scallion; crush garlic. 3. Heat oil. Sprinkle raw peanuts lightly with salt, then add to pan and toss lightly. When peanuts begin to brown, remove and drain on paper toweling. 4. Heat remaining oil. Add garlic and brown lightly. Add pork and stir-fry until it loses its pinkness (about 2 to 3 minutes). 5. Add mushrooms and celery; stir-fry to coat with oil (about 1/2 minute). Add oyster sauce and stir-fry to blend in (about 1 minute). 6. Stir in and heat stock quickly. Cook, covered, over medium heat until done (about 4 minutes). 7. Stir in peanuts only to reheat. Serve at once, garnished with minced scallion. VARIATIONS: For the mushrooms and celery, substitute 2 green peppers, diced, and 2 carrots, diced and parboiled. Omit the oyster sauce. After step 6, stir into stock 1-1/2 tablespoons brown sugar and dissolve. Pick up step 7, but omit the scallion garnish. 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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