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 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
A Recipe for
Roast Pork & Mushrooms (Char Shu Moo Goo)
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
Food Tip |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This Recipe for Roast Pork & Mushrooms (Char Shu Moo Goo) is one of thousands in the Recipes-to-go Asian Cookbook.
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
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This is a recipe for Roast Pork & Mushrooms (Char Shu Moo Goo) from the recipe cookbook of Recipes-to-go (Asian)
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
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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
Serves: 1
Roast Pork & Mushrooms (Char Shu Moo Goo) Recipe brought to you by Recipes To-Go