Stir-fried pork #1

4 Servings

Ingredients

Quantity Ingredient
½ pounds Lean pork
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 pounds Vegetables (see recipe \"Stir-fry Vegetable Combos\" for different veggie combos
1 Or
2 Scallion stalks
1 Clove garlic
1 Or
2 slices Fresh ginger root
¼ cup Stock
1 tablespoon Sherry
¼ teaspoon Salt
2 tablespoons Soy sauce
1½ tablespoon Oil
¼ teaspoon Salt
1½ tablespoon Oil

Directions

1. Slice pork thin against the grain. Combine cornstarch and soy sauce, then add to pork and toss to coat. Let stand 15 minutes, turning occasionally.

2. Slice vegetables. Cut scallions in ½-inch sections. Crush garlic and mince ginger root. Combine stock, sherry, salt and remaining soy sauce.

3. Heat oil. Add remaining salt, then garlic and brown lightly. Add pork and stir-fry until it begins to brown (about 3 minutes). Remove from pan.

4. Heat remaining oil. Add ginger root and stir-fry a few times. Add vegetables; stir-fry to coat with oil (about 1 minute).

5. Stir in stock mixture and heat quickly. Cook, covered, over medium heat until nearly done.

6. Return pork and stir-fry to reheat and blend flavors (about 1 minute). Serve at once.

NOTE: Any vegetable can be used. (See recipe "Basic Stir-fried Vegetables" for details on cooking time.) For suggested combinations, see recipe "Stir-fry Vegetable Combos".

VARIATIONS: In step 1, add to the cornstarch mixture ½ teaspoon sugar and 1 tablespoon sherry.

In step 1, toss the pork instead in a mixture of 1-½ teaspoons cornstarch and 1 egg, beaten; or in a mixture of 1-½ tablespoons soy sauce, 1 tablespoon sherry, ½ teaspoon sugar and ¼ teaspoon salt.

In step 3, stir-fry the pork only until it loses its pinkness. Next add the vegetables and stir-fry a few times. Then add ½ cup stock and cook, covered, 2 minutes. At the end, stir in the following cornstarch mixture to thicken: 2 teaspoons cornstarch, 2 teaspoons cold water, 1 teaspoon dark soy sauce and ¼ teaspoon sugar.

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

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