Recipe - Basic Stir-Fried Roast Pork

One half pound Roast pork
1 pound Vegetables (see note)
2 Scallion stalks
1 sl Fresh ginger root
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Water
3 dr Sesame oil; more or less
1 One half tablespoon Oil
2 tablespoon Oil
One half cup Stock
One half teaspoon Salt

1. Slice roast pork and vegetables. Cut scallions in 1inch sections.
Mince ginger root.

2. Blend cornstarch, soy sauce, cold water and sesame oil to a paste.

3. Heat oil. Add scallions and stirfry until translucent. Add roast
pork; stirfry 1 minute more. Remove from pan.

4. Heat remaining oil. Add vegetables and stirfry 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, stirfrying only to reheat. Then stir in
cornstarch paste to thicken. Serve at once.

NOTE: Roast pork may be purchased readycooked 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 The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.