Recipe - Stir-Fried Bean Sprouts And Pork

1 pound Bean sprouts
One half cup Lean pork
2 teaspoon Cornstarch
2 teaspoon Sherry
One half teaspoon Sugar
One fourth teaspoon Salt
1 tablespoon Soy sauce
1 tablespoon Oil
2 tablespoon Oil
One fourth cup Stock
One fourth teaspoon Salt

1. Blanch bean sprouts. Cut pork in matchsticklike strips.

2. Combine cornstarch, sherry, sugar, salt and soy sauce. Add to pork and
toss to coat. Let stand 15 minutes, turning meat occasionally.

3. Heat oil. Add bean sprouts; stirfry 1 to 2 minutes, then remove from
pan.

4. Heat remaining oil. Add pork and stirfry until it loses its pinkness
(about 2 minutes).

5. Add stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.

6. Return bean sprouts, stir in only to reheat. Sprinkle with remaining
salt and serve at once. VARIATIONS:

1. For the pork, substitute lean beef, chicken, duck or shrimp.

2. In step 3, add with the bean sprouts any of the following, slivered:
bamboo shoots, celery, cucumbers or mushrooms.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.