Stir-fried pork #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean pork |
| 1 | pounds | Vegetables (see recipe \"Stir-fry Vegetable Combos\" for different veggie combos |
| 1 | Or | |
| 2 | Scallion stalks | |
| 1 | Clove garlic | |
| 1 | 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 |
Directions
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, .