Serves: 6
Total Calories: 273
1. Skin and bone chicken. Then cut chicken and pork in thin slices. Sprinkle both with soy sauce and toss. Let stand 30 minutes, turning occasionally.
2. Slice Chinese cabbage, mushrooms and bamboo shoots. Mince ginger root.
3. Drain chicken and pork, reserving soy sauce. Blend the soy with cornstarch and egg white then add to chicken and pork, tossing gently to coat.
4. Heat oil. Add chicken and pork stir-fry until they lose their pinkness (about 2 minutes). Then remove from pan.
5. Heat remaining oil. Add ginger root, then vegetables stir-fry 2 minutes.
6. Return chicken and pork, stir-frying briefly to reheat. Then stir in stock and heat quickly. Cook, covered, over medium heat until done (about 2 minutes).
7. Meanwhile blend remaining cornstarch and cold water to a paste then stir in to thicken. Serve at once.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken With Pork And Vegetables recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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