Recipe - Stir-Fried Pork With Spinach And Carrots

One half pound Lean pork
2 Carrots
One half pound Spinach
1 Scallion stalk
2 teaspoon Cornstarch
2 tablespoon Water
3 tablespoon Oil
1 tablespoon Soy sauce
One half teaspoon Salt

1. Slice pork thin against the grain, then cut in strips. Peel carrots
and cut in strips, then parboil. Remove tough spinach stems; cut leaves in
half. Mince scallion. Blend cornstarch and cold water to a paste.

2. Heat oil. Add scallion and stirfry until translucent. Add pork and
stirfry until it begins to brown.

3. Add carrots and soy sauce. Stirfry 1 minute.

4. Add salt, then spinach and stirfry until it begins to soften (about
One half minute). Then stir in cornstarch paste to thicken. Serve at once.

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