Stir-fried pork and clams

4 Servings

Ingredients

Quantity Ingredient
18 smalls Clams
¼ cup Clam broth
1 tablespoon Cornstarch
2 tablespoons Soy sauce
½ pounds Lean pork
¼ pounds Fresh mushrooms
1 cup Peas
2 tablespoons Oil or lard

Directions

1. Shell clams, reserving their broth. Combine clam broth with cornstarch and soy sauce; then add to clams and toss to coat.

2. Slice pork thin against the grain. Slice mushrooms; parboil peas.

3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).

4. Add mushrooms and peas. Stir-fry, until mushrooms soften (about 2 minutes).

5. Add clams; stir-fry to heat through and to thicken sauce (about ½ minute). Serve at once.

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

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