Recipe - Stir-Fried Pork And Preserved Mustard Cabb

One half pound Lean pork
1 teaspoon Cornstarch
1 teaspoon Soy sauce
2 teaspoon Sherry
One fourth teaspoon Sugar
One fourth teaspoon Peanut oil
One half pound Preserved mustard cabbage
1 Wedge fresh ginger root
1 teaspoon Cornstarch
1 tablespoon Water
1 ds Pepper
1 One half tablespoon Oil
One half teaspoon Salt
2 One half tablespoon Oil
1 tablespoon Sugar
One half teaspoon Vinegar
One fourth cup Stock

1. Slice pork thin against the grain. Combine cornstarch, soy sauce,
sherry, sugar and peanut oil; then add to pork and toss to coat.

2. Rinse preserved mustard cabbage and wring dry; cut in 1/2inch
sections. Crush ginger root.

3. Blend remaining cornstarch, cold water and pepper to a paste.

4. Place preserved cabbage in a dry pan and stirfry gently over medium
heat until dry (3 to 4 minutes). Remove from pan.

5. Heat oil. Add salt, then ginger root and brown lightly. Add pork and
stirfry until it begins to brown (about 3 to 4 minutes). Remove from pan.

6. Heat remaining oil. Return preserved cabbage and stirfry 2 minutes
over high heat to restore crunchiness; then sprinkle with sugar and
vinegar.

7. Return pork and stirfry a few times. Stir in stock and heat quickly.
Then stir in cornstarch paste to thicken. Serve at once.

NOTE: The amount of sugar and vinegar can be adjusted according to
personal taste.

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