Stir-fried pork and clams
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | smalls | Clams |
| ¼ | cup | Clam broth |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Soy sauce |
| ½ | pounds | Lean pork |
| ¼ | pounds | Fresh mushrooms |
| 1 | cup | Peas |
| 2 | tablespoons | Oil or lard |
Directions
1. Shell clams, reserving their broth. Combine clam broth with cornstarch and soy sauce; then add to clams and toss to coat.
2. Slice pork thin against the grain. Slice mushrooms; parboil peas.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).
4. Add mushrooms and peas. Stir-fry, until mushrooms soften (about 2 minutes).
5. Add clams; stir-fry to heat through and to thicken sauce (about ½ minute). Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .