Roast Pork And Mushrooms (char Shu Moo Goo)

---------- Recipe via Meal-Master (tm) v8.02

Title: ROAST PORK AND MUSHROOMS (CHAR SHU MOO GOO)
Categories: Chinese, Bar-b-q, Mushrooms, Pork, Ethnic
Yield: 1 servings

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

-----