Roast Pork and Mushrooms (Char Shu Moo Goo)

Title:
Roast Pork and Mushrooms (Char Shu Moo Goo)

Yield:
1 Servings

Categories:
Chinese,
Mushrooms,
Pork,
Ethnic




Ingredients:





   1/2 lb Chinese roast pork


   1/2 lb Fresh mushrooms (or sliced


          Canned mushrooms)


     2    Thin slices ginger root


     2    Scallions


   1/2 c  Chicken broth


     2 ts Cornstarch


   1/2 ts Sugar


   1/8 ts White pepper


     1 ts Soy sauce


     1 ts Sherry


   1/2 ts Salt


     1 tb Oil






 PREPARATION: 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.


 


 SOURCE: ORIENTAL COOKING by Schryvner


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini