Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ \N | -(up to) |
| ½ pounds | Lean pork |
| 1 \N | Scallion stalk |
| 2 tablespoons | Cornstarch |
| ½ cup | Water |
| 2 tablespoons | Oil |
| 1 tablespoon | Soy sauce |
1. Mince or grind pork. Mince scallion. Blend cornstarch and water to a paste.
2. Heat oil. Add minced scallion and stir-fry a few times. Add pork; stir-fry until it loses its pinkness. Then stir-fry 2 to 3 minutes more over medium-low heat.
3. Sprinkle with soy sauce. Then stir in cornstarch paste to thicken mixture. Pour over noodles and serve.
VARIATION: In step 3, add with the soy sauce, 1 tablespoon sherry and a pinch of salt.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .