Serves: 5
Total Calories: 230
1. Soak dried mushrooms.
2. Slice pork thin or cut in strips. Slice celery, onion and soaked mushrooms. Cut scallion stalks in 1-inch sections.
3. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add pork stir-fry until it loses its pinkness (2 to 3 minutes). Then sprinkle with soy sauce and sugar and blend in.
4. Add celery, onion and mushrooms stir-fry 2 minutes more.
5. Add stock and heat quickly. Cook, covered, another 2 to 3 minutes over medium heat. Then combine with soft-fried or tossed noodles, as indicated above.
VARIATIONS:
* Shred the pork and vegetables. Omit the stock and additional cooking in step 5.
* In step 2, dredge the pork in a mixture of 1 tablespoon cornstarch and 1 tablespoon soy sauce. Omit the soy sauce at the end of step 3.
* At the end of step 3, also blend in 1 tablespoon sherry.
* In step 4, add with the other vegetables 1 cup Chinese cabbage stems, sliced and/or 4 water chestnuts, sliced.
* After step 4, add 4 snow peas, cut in half.
* Omit the soy sauce in step 3. After step 4, add a mixture of 1 tablespoon soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and a few drops of sesame oil. Continue stir-frying until pork is cooked through and vegetables are done. Omit step 5.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Chow Mein or Lo Mein Mixture: Stir-Fried Pork recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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