INGREDIENTS

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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