ROAST PORK AND MUSHROOMS (CHAR SHU MOO GOO) |
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Ingredients 1/2 pound Chinese roast pork
1/2 pound Fresh mushrooms (or sliced
Canned mushrooms)
2 Thin slices ginger root
2 Scallions
1/2 cup Chicken broth
2 teaspoons Cornstarch
1/2 teaspoon Sugar
1/8 teaspoon White pepper
1 teaspoon Soy sauce
1 teaspoon Sherry
1/2 teaspoon Salt
1 tablespoon Oil
1/2 pound Fresh mushrooms (or sliced
Canned mushrooms)
2 Thin slices ginger root
2 Scallions
1/2 cup Chicken broth
2 teaspoons Cornstarch
1/2 teaspoon Sugar
1/8 teaspoon White pepper
1 teaspoon Soy sauce
1 teaspoon Sherry
1/2 teaspoon Salt
1 tablespoon Oil
ProceduresPREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to
2 inches long. Without removing stems, cut mushrooms into 1/4-inch
slices.
(If canned mushrooms are used, drain.) Cut scallions into 1-1/2-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.
2 inches long. Without removing stems, cut mushrooms into 1/4-inch
slices.
(If canned mushrooms are used, drain.) Cut scallions into 1-1/2-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.
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