| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 3 | Dried black mushrooms | |
| 1/2 | lb | Snow peas |
| 1/4 | c | Lean pork |
| 1/2 | c | Bamboo shoots |
| 2 | tb | Oil |
| 1/4 | c | Stock |
| 1 | tb | Cornstarch |
| 1 | pn | Sugar |
| 1/4 | c | Water |
| 1 | ts | Soy sauce |
INSTRUCTIONS
1. Soak dried mushrooms. 2. Stem and string snow peas. Slice pork thin. Slice bamboo shoots and soaked mushrooms. 3. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes). 4. Add mushrooms and stir-fry to coat with oil. Then add bamboo shoots; then snow peas, stir-frying each briefly. 5. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. 6. Meanwhile blend cornstarch, sugar and cold water to a paste. First sprinkle vegetables with soy sauce; then stir in cornstarch paste to thicken. Serve at once. VARIATION: For the pork, substitute white meat chicken. 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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