| 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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