Recipe - Stir-Fried Pork And Clams

18 small Clams
One fourth cup Clam broth
1 tablespoon Cornstarch
2 tablespoon Soy sauce
One half pound Lean pork
One fourth pound Fresh mushrooms
1 cup Peas
2 tablespoon Oil or lard

1. Shell clams, reserving their broth. Combine clam broth with
cornstarch and soy sauce; then add to clams and toss to coat.

2. Slice pork thin against the grain. Slice mushrooms; parboil peas.

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

4. Add mushrooms and peas. Stirfry, until mushrooms soften (about 2
minutes).

5. Add clams; stirfry to heat through and to thicken sauce (about 1/2
minute). Serve at once.

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