| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Wok, Cooking | 1 | Servings |
INGREDIENTS
| 8 | oz | Pork strips or slices, marinated (use pork shoulder, pork butt, or fresh ham) |
| 5 | oz | Celery, cut in strips |
| 5 | oz | Cucumber, seeded and cut in strips |
| 2 | oz | Fresh mushrooms, sliced |
| 1 | tb | Soy sauce |
| 1 | ts | White wine (Chinese rice wine or pale dry sherry) |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Cornstarch mixed with 1 Tbsp water or chicken broth |
| Peanut oil | ||
| Sesame oil, if desired | ||
| A handful of cashews, if desired |
INSTRUCTIONS
Marinate pork in regular, all-purpose marinade. Heat wok over very high heat until it is very hot. Pour in the peanut oil. Drop in the celery. Stir fry for 10-15 seconds. Add cucumber and mushrooms. Stir fry the vegetables until they are 3/4 done. Remove vegetables from wok, set aside, keep warm. Wipe out wok. Reheat and add new peanut oil. Add marinated pork. Stir fry until 3/4 done. Add the vegetables and all the seasonings. Stir, lift, and toss to blend. Stir up the cornstarch mixture to recombine it and add to ingredients in wok. Continue to stir fry until sauce is thickened and translucent. Transfer to serving dish. Throw in a handful of cashews if desired. Sprinkle with sesame oil if desired. Serve immediately with plain rice. Posted to EAT-L Digest 31 Dec 96 Recipe by: Homemade Good News (Vol 3 No 4) From: Sean Coate <swcoate@PEGANET.COM> Date: Thu, 2 Jan 1997 14:17:39 -0500
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