Roast pork and mushrooms (char shu moo goo)

1 servings

Ingredients

Quantity Ingredient
½ pounds Chinese roast pork
½ pounds Fresh mushrooms (or sliced
Canned mushrooms)
2 Thin slices ginger root
2 Scallions
½ cup Chicken broth
2 teaspoons Cornstarch
½ teaspoon Sugar
⅛ teaspoon White pepper
1 teaspoon Soy sauce
1 teaspoon Sherry
½ teaspoon Salt
1 tablespoon Oil

Directions

PREPARATION: Cut roast pork on the diagonal into ¼-inch slices, 1-½ to 2 inches long. Without removing stems, cut mushrooms into ¼-inch slices. (If canned mushrooms are used, drain.) Cut scallions into 1-½-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry.

COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute.

SOURCE: ORIENTAL COOKING by Schryvner

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