Free Recipe Noodle Pancake Stir-Fried Pork Topping
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Noodle Pancake Stir-Fried Pork Topping Recipe
1 c Lean pork
2 ts Cornstarch
2 ts Sherry
1-1/2 c Chinese cabbage
1/2 c Bamboo shoots
1/2 c Fresh mushrooms
1 tb Cornstarch
1/4 c Stock
2 tb Oil
1/2 ts Salt
1/2 c Stock
Noodle Pancake Stir-Fried Pork Topping Preparation
1. Shred pork. Combine comstarch and sherry; then add to pork and toss to coat. 2. Shred Chinese cabbage, bamboo shoots and fresh mushrooms. 3. Blend remaining cornstarch and cold stock to a paste. 4. Heat oil. Add salt, then pork, and stir-fly until pork loses its pinkness. 5. Add shredded vegetables; stir-fry 1 minute. Add remaining stock and heat quickly. Then cook, covered, over medium heat until done (about 2 minutes). 6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Cooking Temperature:
Recipe Serves: 4
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