Szechuan shredded pork

4 servings

Ingredients

Quantity Ingredient
1½ pounds Pork shoulder blade steak
10 ounces Can golden mushroom soup
½ cup Water
¼ cup Dry sherry
1 tablespoon Soy sauce
½ teaspoon Ground ginger
½ teaspoon Crushed red pepper
2 tablespoons Vegetable oil, divided
½ cup Diagonally sliced carrot
½ medium Sweet red or green pepper, julienned
Hot cooked rice

Directions

Stir chopped fresh parsley, coriander or chives into the rice for added color and flavor.

Bone the pork stead and slice thinly. In bowl, combine the water, soup, sherry, soy sauce, ginger and the crushed red pepper. Saute the carrot and pepper strips with 1 tbsp of the oil until tender crisp. In same skillet, stir fry the pork until no longer pink.

Stir in the cooked vegetables and the soup mixture. Heat to boiling and serve over rice. Makes 4 servings.

Origin: Campbell's 75 th Anniversary Cookbook. Shared by: Sharon Stevens, July/95.

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