| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Chinese, Meats, Poultry, Vegetables, Stir fry |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Shreded pork (see NOTE) |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Bamboo shoots, shredded |
| 1/2 |
c |
Water chestnuts,sliced |
| 1 |
|
Celery, long stalk,sliced |
|
|
Salt & pepper, as required |
| 2 |
tb |
Peanut oil |
| 1 |
|
Onion,medium,slice thin |
| 3 |
c |
Bean sprouts,fresh or |
| 1/2 |
lb |
Bean sprouts, fresh |
| 1/2 |
c |
Canned mushrooms,sliced or |
| 1 |
c |
Mushrooms, fresh, sliced |
| 1 |
tb |
Cornstarch,dis 1/3 cup water |
INSTRUCTIONS
NOTE; beef, shrimps, chicken, veal, turkey may be used in lieu of pork.
If you are worried about overcooking the ingredients when adding more,
remove them from the wok after they are cooked and put them in a 150 deg
(F) oven until you wish to combine them.
Shred pork into narrow strips, slice onion. Marinate both in soy sauce for
min. In the meantime slice all other ingredients and arrange on platter,
ready to cook. Assemble corn starch solution.
Place oil in walk, turn on heat. As oil is heating turn wok so that oil
will coat as much cooking surface as possible. When oil begins to smoke
slightly, add marinated pork and onions. Stir fry about 2 min until pork is
browned. Place wok cover over pork and cook another 2-3 min, making sure
that the meat is thoroughly cooked. Uncover wok, add bean sprouts and
celery. Stir and cook for 2 min. Add all the rest of the ingredients--add
salt and pepper for taste. Stir fry thoroughly. Cover wok and cook for
another 2-3 min. Uncover wok and add cornstarch solution; be sure the
solution is welll mixed before adding to wok. Shut heat off and stir all
food together. Serve over rice.
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