Recipe - Roast Pork And Mushrooms (Char Shu Moo Goo)

One half pound Chinese roast pork
One half pound Fresh mushrooms (or cut or sliced up
Canned mushrooms)
2 Thin slices ginger root
2 Scallions
One half cup Chicken broth
2 teaspoon Cornstarch
One half teaspoon Sugar
1/8 teaspoon White pepper
1 teaspoon Soy sauce
1 teaspoon Sherry
One half teaspoon Salt
1 tablespoon Oil

PREPARATION: Cut roast pork on the diagonal into 1/4inch slices, 1One half to
2 inches long. Without removing stems, cut mushrooms into 1/4inch slices.
(If canned mushrooms are used, drain.) Cut scallions into 11/2inch
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. Stirfry for 2 minutes and discard ginger root. Add
roast pork strips, and stirfry for one minute add cut or sliced up 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini