Stir-fried pork #2

Yield: 4 Servings

Measure Ingredient
½ pounds Lean pork
1 pounds Vegetables (see recipe \"Stir-fry Vegetable Combos\" for different veggie combos
1 \N Or
2 \N Scallion stalks
1 \N Clove garlic
1 \N Or
2 slices Fresh ginger root
2 tablespoons Oil
2 tablespoons Oil
½ teaspoon Salt
1 tablespoon Sherry
½ cup Stock
2 teaspoons Soy sauce
2 teaspoons Cornstarch
2 tablespoons Water
2 teaspoons Soy sauce

1. Slice pork thin against the grain. Slice vegetables. Cut scallion in ½-inch sections. Crush garlic and shred ginger root.

2. Heat oil. Add vegetables and stir-fry to soften slightly; then remove from pan.

3. Heat remaining oil. Add salt, then scallion, garlic and ginger root and brown lightly. Add pork and stir-fry until it begins to brown (about 3 minutes). Sprinkle with sherry; stir-fry ½ minute more.

4. Return vegetables. Add stock and soy sauce and simmer, covered, until done. Meanwhile blend cornstarch, cold water and remaining soy sauce to a paste. Then stir in to thicken and serve at once.

NOTE: See recipe "Stir-fry Vegetable Combos" for suggested vegetable combinations.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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