Roast Pork & Mushrooms (Char Shu Moo Goo)
1/2 lb chinese roast pork
1/2 lb fresh mushrooms (or sliced
1 canned mushrooms)
2 thin slices ginger root
2 scallions
1/2 cup chicken broth
2 teaspoon cornstarch
1/2 teaspoon sugar
1/8 teaspoon white pepper
1 teaspoon soy sauce
1 teaspoon sherry
1/2 teaspoon salt
1 tablespoon oil


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.


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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