Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Chinese roast pork

  2. 1/2 lb 227g / 8oz Fresh mushrooms - (or sliced Canned mushrooms)

  3. 2 Ginger root

  4. 2 Scallions

  5. 1/2 cup 118ml Chicken broth

  6. 2 teaspoons 10ml Cornstarch

  7. 1/2 teaspoon 2 1/2ml Sugar

  8. 1/8 teaspoon 0.6ml White pepper

  9. 1 teaspoon 5ml Soy sauce

  10. 1 teaspoon 5ml Sherry

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1 tablespoon 15ml Oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to 2 inches long. Without removing stems, cut mushrooms into 1/4-inch slices. (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.


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