Roast pork & mushrooms (char shu moo goo)
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Roast pork & mushrooms (char shu moo goo)
  Roast    Pork    Mushrooms    Chinese  
Last updated 6/12/2012 1:20:36 AM. Recipe ID 52416. Report a problem with this recipe.
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      Title: Roast pork & mushrooms (char shu moo goo)
 Categories: Chinese, Bar-b-q, Mushrooms, Pork, Ethnic
      Yield: 1 Servings
 
    1/2 lb Chinese roast pork
    1/2 lb Fresh mushrooms (or sliced
           Canned mushrooms)
      2    Thin slices ginger root
      2    Scallions
    1/2 c  Chicken broth
      2 ts Cornstarch
    1/2 ts Sugar
    1/8 ts White pepper
      1 ts Soy sauce
      1 ts Sherry
    1/2 ts Salt
      1 tb Oil
 
  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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Recipe ID 52416 (Apr 03, 2005)

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