Stir-fried pork with oyster sauce #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean pork |
| 1 | cup | Scallions |
| 1 | Clove garlic | |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Oyster sauce |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Soy sauce |
| 1 | tablespoon | Water |
| 1½ | tablespoon | Oil |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Sherry |
| 1 | teaspoon | Soy sauce |
| ½ | cup | Stock |
Directions
1. Sliver pork. Split scallions in half, then cut crosswise in 1-inch sections. Crush garlic.
2. Blend cornstarch, oyster sauce, sugar, soy sauce and cold water to a paste.
3. Heat oil. Add salt, then garlic, and stir-fry a few times to brown lightly. Add pork and stir-fry until it begins to brown (about 2 to 3 minutes).
4. Add sherry and remaining soy sauce and stir-fry 1 minute more. Then stir in stock and heat quickly. 5. Stir in cornstarch-oyster sauce paste to thicken. Serve at once, garnished with scallion sections.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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