Stir-fried pork with oyster sauce #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean pork |
| 1 | teaspoon | Cornstarch |
| 2 | teaspoons | Sherry |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Oil |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Water |
| 2 | tablespoons | Oyster sauce |
| ¼ | teaspoon | Sugar |
| 1 | dash | Pepper |
| 1 | Wedge fresh ginger root | |
| 2 | tablespoons | Oil |
| ¼ | cup | Stock |
Directions
1. Slice pork thin against the grain. Combine cornstarch, sherry, sugar and oil; then add to pork and toss to coat.
2. Blend remaining cornstarch, cold water, oyster sauce, sugar and pepper to a paste. Crush ginger root.
3. Heat oil. Add ginger root and stir-fry a few times. Add pork and stir-fry until it begins to brown (about 3 minutes).
4. Stir in stock and heat quickly; then cook, covered, 2 minutes over medium heat.
5. Stir in cornstarch-oyster sauce paste to thicken. Serve at once.
VARIATION: Before step 3, heat 2 to 3 tablespoons oil, then add 4 bean curd cakes, cut in 1-inch cubes, and stir-fry gently until lightly browned.
Remove from pan. Return bean curd in step 4 after stock is heated.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .