Noodle pancake stir-fried pork topping
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lean pork |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Sherry |
| 1½ | cup | Chinese cabbage |
| ½ | cup | Bamboo shoots |
| ½ | cup | Fresh mushrooms |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Stock |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ½ | cup | Stock |
Directions
1. Shred pork. Combine comstarch and sherry; then add to pork and toss to coat.
2. Shred Chinese cabbage, bamboo shoots and fresh mushrooms.
3. Blend remaining cornstarch and cold stock to a paste.
4. Heat oil. Add salt, then pork, and stir-fly until pork loses its pinkness.
5. Add shredded vegetables; stir-fry 1 minute. Add remaining stock and heat quickly. Then cook, covered, over medium heat until done (about 2 minutes).
6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .