Ingredients Jump to Instructions ↓

  1. 1/2 lb Chinese roast pork

  2. 1/2 lb Fresh mushrooms (or sliced Canned mushrooms)

  3. 2 Thin slices ginger root

  4. 2 Scallions

  5. 1/2 c Chicken broth

  6. 2 ts Cornstarch

  7. 1/2 ts Sugar

  8. 1/8 ts White pepper

  9. 1 ts Soy sauce

  10. 1 ts Sherry

  11. 1/2 ts Salt

  12. 1 tb Oil PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices,

  13. 1-1/2 to 2 inches long. Without removing stems, cut mushrooms into 1/4-inch slices.

Instructions Jump to Ingredients ↑

  1. (If canned mushrooms are used, drain.) Cut scallions into 1-1/2-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry. COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute. SOURCE: ORIENTAL COOKING by Schryvner


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