Recipe - Stir-Fried Deep-Fried Pork And Vegetables

One half pound Deepfried pork cubes
1 cup Chinese cabbage
1 cup Sherry
One half cup Onion
One fourth cup Bamboo shoots
One fourth cup Snow peas
1 Clove garlic
1 tablespoon Cornstarch
1 tablespoon Soy sauce
2 tablespoon Water
2 (up to)
3 tablespoon Oil
One half teaspoon Salt
One half cup Stock

1. Dice and cook pork as in Basic Deepfried Pork (see recipe).

2. Dice Chinese cabbage, celery, onion and bamboo shoots. Stem snow
peas. Crush garlic. Blend cornstarch, soy sauce and water to a paste.

3. Heat oil. Add salt, then garlic, and stirfry to brown lightly. Add
all vegetables; stir fry 2 minutes.

4. Stir in and heat stock quickly, then cook, covered, over medium heat
until vegetables are nearly done (about 2 minutes).

5. Add deepfried pork cubes and cook, covered, only to heat through
(about 1 minute). Then stir in cornstarch paste to thicken and serve at
once.

NOTE: Leftover deepfried pork cubes can be used in this recipe. They
may be combined with other stirfried vegetables in the same way.

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