Stir-Fried Pork with Green Beans
½ lb. lean pork cut into thin strips
1 cup green beans
2 dried Chinese mushrooms, presoaked, sliced
½ cup bamboo shoots, sliced into long shoestrings
1 stalk celery, thinly sliced
1 tsp salt
3 tbsp vegetable oil
¼ tsp sugar
1 tsp rice wine
1½ tsp soy sauce
1 clove garlic crushed
½ green onion, minced
¾ cup chicken broth or water
Blanch green beans for about 2 minutes, cut into 1" length. Set aside.
Stir-fry garlic in 2 tsp of heated oil with a little bit of salt. Add pork strips,
stir-fry quickly until meat whitens. Remove and set aside. Heat the
remaining oil. Add green onion, mushrooms, bamboo shoots, celery,
and blanched green beans, stir fry for 2 minutes, then add soy. Add
the cooked pork and chicken broth and bring to boil. Reduce heat,
cover wok and cook for 1 minute. Add thickening ingredients and stir.
Mix thoroughly. Serves 4.
Asparagus in Crab Meat Sauce
2 lb. fresh asparagus
3 oz. crab meat, fresh, frozen or canned
3 tbsp peanut oil
1 tsp salt
1 cup and 2 tbsp. chicken broth
2 egg whites, beaten
2 tbsp cornstarch for thickening
Shred crab meat. (If using canned crab meat, drain well). Remove
white part of asparagus spears and peel tough skin. Cut diagonally into
2" lengths, rinse well and drain. Heat the wok with 2 tbsps of oil. Stir-fry
asparagus. Add salt and 2 tbsps of chicken broth. Cook for 3-4 minutes
or until soft. Remove and set aside. Heat 1 tbsp of oil. Add shredded
crab meat and stir-fry for 30 seconds. Add asparagus with 1 cup of
chicken broth and cornstarch. Stir-fry for another 30 seconds. Beat egg
white again and pour over crab meat and asparagus. Stir and heat
thoroughly. Serves 4.
10
To Thicken:
2 tsp cornstarch
1 tsp sherry
1 tbsp water
1 tbsp oyster sauce
AUTHENTIC RECIPES
