BBQ |
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 |
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. 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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