Serves: 4
Total Calories: 289
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 1/2-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: For suggested combinations, see Basic Stir-Fried Pork I and II: Suggested Vegetable Combinations 1-13.
VARIATIONS:
* In step 1, add to the cornstarch mixture 1/2 teaspoon sugar and 1 tablespoon sherry.
* In step 1, toss the pork instead in a mixture of 1 1/2 teaspoons cornstarch and 1 egg, beaten or in a mixture of 1/2 tablespoons soy sauce, 1 tablespoon sherry, 1/2 teaspoon sugar and 1/4 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 1/2 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 1/4 teaspoon sugar.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Stir-Fried Pork I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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