Noodle pancake stir-fried pork topping

4 Servings

Ingredients

Quantity Ingredient
1 cup Lean pork
2 teaspoons Cornstarch
2 teaspoons Sherry
1½ cup Chinese cabbage
½ cup Bamboo shoots
½ cup Fresh mushrooms
1 tablespoon Cornstarch
¼ cup Stock
2 tablespoons Oil
½ teaspoon Salt
½ cup Stock

Directions

1. Shred pork. Combine comstarch and sherry; then add to pork and toss to coat.

2. Shred Chinese cabbage, bamboo shoots and fresh mushrooms.

3. Blend remaining cornstarch and cold stock to a paste.

4. Heat oil. Add salt, then pork, and stir-fly until pork loses its pinkness.

5. Add shredded vegetables; stir-fry 1 minute. Add remaining stock and heat quickly. Then cook, covered, over medium heat until done (about 2 minutes).

6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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