Yield: 1 servings
Measure | Ingredient |
---|---|
½ pounds | Chinese roast pork |
½ pounds | Fresh mushrooms (or sliced |
\N \N | Canned mushrooms) |
2 \N | Thin slices ginger root |
2 \N | Scallions |
½ cup | Chicken broth |
2 teaspoons | Cornstarch |
½ teaspoon | Sugar |
⅛ teaspoon | White pepper |
1 teaspoon | Soy sauce |
1 teaspoon | Sherry |
½ teaspoon | Salt |
1 tablespoon | Oil |
PREPARATION: Cut roast pork on the diagonal into ¼-inch slices, 1-½ to 2 inches long. Without removing stems, cut mushrooms into ¼-inch slices. (If canned mushrooms are used, drain.) Cut scallions into 1-½-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry.
COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute.
SOURCE: ORIENTAL COOKING by Schryvner