Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ \N | -(up to) |
½ pounds | Pork |
1 \N | Scallion stalk |
2 tablespoons | Oil |
¼ teaspoon | Salt |
¼ teaspoon | Sugar |
2 teaspoons | Soy sauce |
1. Mince or grind pork. Cut scallion stalk in ½-inch sections.
2. Heat oil. Add scallion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (about 1 minute).
3. Sprinkle with salt, sugar and soy sauce and stir-fry 1 minute more.
Remove from pan; then drain, and let cool. VARIATIONS: 1. For the pork, substitute beef, ham, shrimp, or fish fillet.
2. In step 1, mix the meat with 1 teaspoon cornstarch, 2 teaspoons sherry and the salt. (Omit salt in step 3.) 3. In step 2, add with the scallions 1 or 2 slices fresh ginger root, minced.
4. After step 2, add either ¼ cup celery, minced; or ¼ pound fresh mushrooms, shredded. Then stir-fry 1 minute more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .