Ingredients
- 2 scallions
- 2 lon without removing stems (inches)
- 130 gr chinese roast pork
- 80 gr mushrooms (fresh)
- 120 ml chicken broth
- 16 ml oil
- 5 gr cornstarch
- 5 ml soy sauce
- 5 ml sherry
- 2 gr sugar
- 1 gr salt
- 1 gr pepper (white)
- 2 slices ginger root (thin)
(If canned mushrooms are used, drain.) Cut scallions into 1- 0.5-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry. COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute. SOURCE: ORIENTAL COOKING by Schryvner
