Basic stir-fried roast pork
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Basic stir-fried roast pork
  Roast    Pork    Meat    Basics  
Last updated 6/12/2012 1:07:25 AM. Recipe ID 33411. Report a problem with this recipe.
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      Title: Basic stir-fried roast pork
 Categories: Meat
      Yield: 4 Servings
 
    1/2 lb Roast pork
      1 lb Vegetables (see note)
      2    Scallion stalks
      1 sl Fresh ginger root
      1 tb Cornstarch
      1 tb Soy sauce
      1 tb Water
      3 dr Sesame oil; more or less
  1 1/2 tb Oil
      2 tb Oil
    1/2 c  Stock
    1/2 ts Salt
 
     1. Slice roast pork and vegetables. Cut scallions in 1-inch
  sections. Mince ginger root.
  
     2. Blend cornstarch, soy sauce, cold water and sesame oil to a
  paste.
  
     3. Heat oil. Add scallions and stir-fry until translucent. Add
  roast pork; stir-fry 1 minute more. Remove from pan.
  
     4. Heat remaining oil. Add vegetables and stir-fry to coat with oil
  (about 1 minute). Stir in stock, salt and ginger root and heat
  quickly. Then cook, covered, over medium heat until nearly done.
  
     5. Return pork and scallions, stir-frying only to reheat. Then
  stir in cornstarch paste to thicken. Serve at once.
  
     NOTE: Roast pork may be purchased ready-cooked in Chinese food
  stores or prepared at home. For the vegetables, use in any
  combination bean sprouts, broccoli, Chinese lettuce, Chinese cabbage,
  mustard cabbage, celery, fresh mushrooms, peppers, spinach, string
  beans. (See Vegetable Section for details on cooking times.)
  
  From , ISBN 0-517-65870-4.




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Recipe ID 33411 (Apr 03, 2005)

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