Roast pork and mushrooms (char shu moo goo)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chinese roast pork |
| ½ | pounds | Fresh mushrooms (or sliced |
| Canned mushrooms) | ||
| 2 | Thin slices ginger root | |
| 2 | Scallions | |
| ½ | cup | Chicken broth |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Sugar |
| ⅛ | teaspoon | White pepper |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Sherry |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Oil |
Directions
PREPARATION: Cut roast pork on the diagonal into ¼-inch slices, 1-½ to 2 inches long. Without removing stems, cut mushrooms into ¼-inch slices. (If canned mushrooms are used, drain.) Cut scallions into 1-½-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry.
COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute.
SOURCE: ORIENTAL COOKING by Schryvner