Ginger pork - miami herald 9/8/94
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Garlic; finely chopped |
| 1 | tablespoon | Ginger; finely chopped |
| 1 | Bird pepper; seeded and cut into rings (opt) | |
| ½ | pounds | Pork loin, lean; bite size |
| ½ | pounds | Button mushrooms; quartered |
| 2 | tablespoons | Fish sauce |
| 1 | teaspoon | Sugar water |
| 2 | Scallions; cut crosswise into 2 inch pieces and cut lengthwise into 3rds | |
Directions
Heat oil in a skillet over medium heat. Add the garlic, ginger and bird pepper and cook until the garlic begins to turn golden. Add the pork and stir fry about 2 min or until the maet loses its pink colour. Add the mushrooms and cook another minute. Add the fish sauce, broth and sugar, stirring each time. Sprinkle the scallions over thetop, stir and serve.
111 cal