Roast Pork & Mushrooms (char Shu Moo Goo) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Chinese roast pork,
1/2 lbs: Fresh mushrooms, (or sliced
Canned mushrooms),
2: Thin slices ginger root,
2: Scallions,
1/2 cup: Chicken broth,
2 tsp: Cornstarch,
1/2 tsp: Sugar,
1/8 tsp: White pepper,
1 tsp: Soy sauce,
1 tsp: Sherry,
1/2 tsp: Salt,
1 tbsp: Oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp