Pork sauce for noodles #2

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, .

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