Recipe - Stir-Fried Pork With Deep-Fried Beancurd

5 Dried black mushrooms
One half pound Lean pork
1 teaspoon Cornstarch
1 teaspoon Soy sauce
2 teaspoon Sherry
One fourth teaspoon Sugar
One fourth teaspoon Oil
One half cup Bamboo shoots
One half cup Celery
One fourth cup Smoked ham
4 Pieces deepfried bean curd
1 Clove garlic
2 teaspoon Cornstarch
2 teaspoon Water
1 tablespoon Oyster sauce
1 pn Sugar
1 ds Pepper
2 tablespoon Oil
One half teaspoon Salt
Three fourths cup Stock

1. Soak dried mushrooms.

2. Shred pork. Combine cornstarch, soy sauce, sherry, sugar and oil,
then add to pork and toss to coat.

3. Separately shred bamboo shoots, celery, smoked ham, deepfried bean
curd and soaked mushrooms. Crush garlic.

4. Blend remaining cornstarch and cold water to a paste, then stir in
oyster sauce, remaining sugar, and pepper.

5. Heat oil. Add salt, then garlic and brown lightly. Add pork and
stirfry until it loses its pinkness (about 1 to 2 minutes).

6. Add bamboo shoots, celery and mushrooms, and stirfry 1 minute more.

7. Stir in stock and heat quickly; then cook, covered, 2 minutes over
medium heat.

8. Stir in cornstarch mixture to thicken. Then add shredded bean curd,
stirring in only to heat through. Serve at once, garnished with shredded
ham.

NOTE: The deepfried bean curd is available already cooked in Chinese
food stores or may be prepared at home.

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