Szechuan shredded pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork shoulder blade steak |
| 10 | ounces | Can golden mushroom soup |
| ½ | cup | Water |
| ¼ | cup | Dry sherry |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Crushed red pepper |
| 2 | tablespoons | Vegetable oil, divided |
| ½ | cup | Diagonally sliced carrot |
| ½ | medium | Sweet red or green pepper, julienned |
| Hot cooked rice | ||
Directions
Stir chopped fresh parsley, coriander or chives into the rice for added color and flavor.
Bone the pork stead and slice thinly. In bowl, combine the water, soup, sherry, soy sauce, ginger and the crushed red pepper. Saute the carrot and pepper strips with 1 tbsp of the oil until tender crisp. In same skillet, stir fry the pork until no longer pink.
Stir in the cooked vegetables and the soup mixture. Heat to boiling and serve over rice. Makes 4 servings.
Origin: Campbell's 75 th Anniversary Cookbook. Shared by: Sharon Stevens, July/95.