Pork and garlic chives stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pork; lean, cut julienne |
| 2 | tablespoons | Peanut oil |
| 2 | Garlic cloves; chopped fine | |
| 1 | slice | Ginger root; cut tiny julienne |
| 2 | Green onions; slivered | |
| 1 | tablespoon | Soy sauce; light |
| ⅛ | teaspoon | Freshly-ground white pepper; or to taste |
| 1 | pinch | MSG; optional |
| 1 | tablespoon | Chinese rice wine; or dry sherry |
| 1 | cup | Garlic chives; chopped |
| 1 | dash | Sesame oil; for garnish |
Directions
Heat a wok and add 1 tablespoon of the oil, the garlic and ginger. "Chow" (stir-fry) for a moment and add the green onions, soy, pepper, the optional MSG and the wine. Chow for a minute and remove from the wok. Reheat the wok to smoking. Add the remaining tablespoon of oil and the pork. Chow just until the pork is tender, then remove from the wok, leaving the oil in the wok. Add the chives and chow until tender, then return the sauce and the pork. Toss for a moment until all is hot. Add the splash of sesame oil, toss and serve.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-05-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-17-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.