| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 2 |
|
Carrots |
| 1/2 |
lb |
Spinach |
| 1 |
|
Scallion stalk |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 3 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Slice pork thin against the grain, then cut in strips. Peel carrots
and cut in strips, then parboil. Remove tough spinach stems; cut leaves in
half. Mince scallion. Blend cornstarch and cold water to a paste.
2. Heat oil. Add scallion and stir-fry until translucent. Add pork and
stir-fry until it begins to brown.
3. Add carrots and soy sauce. Stir-fry 1 minute.
4. Add salt, then spinach and stir-fry until it begins to soften (about
1/2 minute). Then stir in cornstarch paste to thicken. Serve at once.
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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