Roast Pork And Mushrooms (Char Shu Moo Goo)

Recipe Ingredients

1/2 lb	227g / 8oz	Chinese roast pork
1/2 lb	227g / 8oz	Fresh mushrooms - (or sliced
		Canned mushrooms)
2		Ginger root
2		Scallions
1/2 cup	118ml	Chicken broth
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
1/8 teaspoon	0.6ml	White pepper
1 teaspoon	5ml	Soy sauce
1 teaspoon	5ml	Sherry
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Oil

Recipe Instructions

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

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