Stir-fried pork with spinach and carrots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean pork |
| 2 | Carrots | |
| ½ | pounds | Spinach |
| 1 | Scallion stalk | |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Salt |
Directions
1. Slice pork thin against the grain, then cut in strips. Peel carrots and cut in strips, then parboil. Remove tough spinach stems; cut leaves in half. Mince scallion. Blend cornstarch and cold water to a paste.
2. Heat oil. Add scallion and stir-fry until translucent. Add pork and stir-fry until it begins to brown.
3. Add carrots and soy sauce. Stir-fry 1 minute.
4. Add salt, then spinach and stir-fry until it begins to soften (about ½ minute). Then stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .