Serves: 5
Total Calories: 228
1. Mince or grind pork.
2. Dice vegetables. Cut scallions in :v2-inch sections. Crush garlic.
3. Combine brown sugar, sherry, soy sauce, tomato sauce and stock.
4. Heat oil. Add scallions and garlic stir-fry to brown lightly. Add minced pork stir-fry until it loses its pinkness.
5. Add diced vegetables stir-fry 2 minutes more.
6. Add brown sugar-sherry mixture and heat quickly. Then cook, covered, 3 to 4 minutes over medium heat.
7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over noodles and serve.
NOTE: Any of the following vegetables can be used in any combination--bamboo shoots, bean sprouts, celery, Chinese lettuce, green pepper, mushrooms, water chestnuts, and tomatoes. (The tomatoes should be added at the end of step 6, only to heat through.)
VARIATIONS:
* Omit step 3. After step 4, add the soy sauce and sherry, plus a few drops of sesame oil, and stir-fry the pork 1 minute more. Pick up step 5. In step 6, add only the stock. Then pick up step 7.
* In step 7, add to the cornstarch paste 2 teaspoons soy sauce and 1/2 teaspoon sugar.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Noodles: Pork Sauce II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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