Stir-fried deep-fried pork and vegetables

4 Servings

Ingredients

Quantity Ingredient
½ pounds Deep-fried pork cubes
1 cup Chinese cabbage
1 cup Sherry
½ cup Onion
¼ cup Bamboo shoots
¼ cup Snow peas
1 Clove garlic
1 tablespoon Cornstarch
1 tablespoon Soy sauce
2 tablespoons Water (up to)
3 tablespoons Oil
½ teaspoon Salt
½ cup Stock

Directions

1. Dice and cook pork as in Basic Deep-fried Pork (see recipe).

2. Dice Chinese cabbage, celery, onion and bamboo shoots. Stem snow peas. Crush garlic. Blend cornstarch, soy sauce and water to a paste.

3. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add all vegetables; stir fry 2 minutes.

4. Stir in and heat stock quickly, then cook, covered, over medium heat until vegetables are nearly done (about 2 minutes).

5. Add deep-fried pork cubes and cook, covered, only to heat through (about 1 minute). Then stir in cornstarch paste to thicken and serve at once.

NOTE: Leftover deep-fried pork cubes can be used in this recipe. They may be combined with other stir-fried vegetables in the same way.

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

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