Recipe - Stir-Fried Pork With Peanuts

One half pound Lean pork
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
One fourth pound Fresh mushrooms
1 Or
2 Celery stalks
1 Scallion
1 Clove garlic
1 One half tablespoon Oil
One half cup Raw peanuts
One half teaspoon Salt
2 tablespoon Oil
1 tablespoon Oyster sauce
One half cup Stock

1. Dice pork. Combine cornstarch, soy sauce and sherry; then add to pork
and toss to coat.

2. Dice mushrooms and celery. Mince scallion; crush garlic.

3. Heat oil. Sprinkle raw peanuts lightly with salt, then add to pan and
toss lightly. When peanuts begin to brown, remove and drain on paper
toweling.

4. Heat remaining oil. Add garlic and brown lightly. Add pork and
stirfry until it loses its pinkness (about 2 to 3 minutes).

5. Add mushrooms and celery; stirfry to coat with oil (about 1/2
minute). Add oyster sauce and stirfry to blend in (about 1 minute).

6. Stir in and heat stock quickly. Cook, covered, over medium heat until
done (about 4 minutes).

7. Stir in peanuts only to reheat. Serve at once, garnished with minced
scallion.

VARIATIONS: For the mushrooms and celery, substitute 2 green peppers,
minced , and 2 carrots, minced and parboiled.

Omit the oyster sauce. After step 6, stir into stock 1One half tablespoons
brown sugar and dissolve. Pick up step 7, but omit the scallion garnish.

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