Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Lean pork (up to) |
| 3 cups | Vegetables |
| 2 | Scallion stalks |
| 1 | Clove garlic |
| ½ tablespoon | Brown sugar |
| 1 tablespoon | Sherry |
| 1 tablespoon | Soy sauce |
| ½ cup | Tomato sauce |
| 2 cups | Stock |
| 2 tablespoons | Oil |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Water |
1. Mince or grind pork.
2. Dice vegetables. Cut scallions in ½-inch sections. Crush garlic.
3. Combine brown sugar, sherry, soy sauce, tomato sauce and stock.
4. Heat oil. Add scallions and garlic; stir-fry to brown lightly. Add minced pork; stir-fry until it loses its pinkness.
5. Add diced vegetables; stir-fry 2 minutes more.
6. Add brown sugar-sherry mixture and heat quickly. Then cook, covered, 3 to 4 minutes over medium heat.
7. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over noodles and serve.
NOTE: Any of the following vegetables can be used in any combination--bamboo shoots, bean sprouts, celery, Chinese lettuce, green pepper, mushrooms, water chestnuts, and tomatoes. (The tomatoes should be added at the end of step 6, only to heat through.) VARIATIONS:
1. Omit step 3. After step 4, add the soy sauce and sherry, plus a few drops of sesame oil, and stir-fry the pork 1 minute more. Pick up step 5.
In step 6, add only the stock. Then pick up step 7.
2. In step 7, add to the cornstarch paste 2 teaspoons soy sauce and ½ teaspoon sugar.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .