Stir-fried snow peas w/pork, mushrooms,b
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dried black mushrooms | |
| ½ | pounds | Snow peas |
| ¼ | cup | Lean pork |
| ½ | cup | Bamboo shoots |
| 2 | tablespoons | Oil |
| ¼ | cup | Stock |
| 1 | tablespoon | Cornstarch |
| 1 | pinch | Sugar |
| ¼ | cup | Water |
| 1 | teaspoon | Soy sauce |
Directions
1. Soak dried mushrooms.
2. Stem and string snow peas. Slice pork thin. Slice bamboo shoots and soaked mushrooms.
3. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes).
4. Add mushrooms and stir-fry to coat with oil. Then add bamboo shoots; then snow peas, stir-frying each briefly.
5. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat.
6. Meanwhile blend cornstarch, sugar and cold water to a paste. First sprinkle vegetables with soy sauce; then stir in cornstarch paste to thicken. Serve at once. VARIATION: For the pork, substitute white meat chicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .