inute Drain, remove steps, slice mushrooms.
Finely chop spring onion
an over medium heat. Add mushrooms, shallots, hoisin sauce, fish sauce
casserole pan, add the pork in batches and saute for
In a large bowl, combine pork, mushrooms, onions, soy sauce, sugar, vinegar, shaoxing wine and garlic. Set aside for 10 mins.
Place a level tablespoon of mixture in the center of each wrapper. Brush edges with a little water then squeeze corners together to seal, forming 4 points.
Heat 2 1/2 inches of oil in a large wok over high heat. Deep-fry wontons for 4-5 mins, until blistered and golden. Drain on paper towels. Serve with dipping sauce.
Preheat the oven to 400\u00b0F and place a baking sheet in the oven. In a bowl, mix the pork, mushrooms, cheese, sour cream and sweet and sour sauce.
Cut out 6 x 11 inch squares of parchment paper. Divide the pineapple between the paper and spoon over the pork mixture. Fold 2 opposing sides over the filling, then fold the other 2 sides twice. Tie with kitchen twine, place on the heated baking sheet and bake for 15-20 mins. Tear open the packets and sprinkle with the chives.
oth sides of chop. Brown pork in skillet with a little
oftened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove
Meatballs -- Combine the pork, mushrooms, scallions, garlic, rice cooking wine,
eat.
Thread alternately the pork, mushrooms and onion onto 4 skewers
crumble, and set aside. Place pork in skillet and cook until
Cook pasta according to package directions.
Drain.
Heat oil in a large skillet.
Cook celery, green onion and garlic until tender.
Add pork, mushrooms and carrots.
Stir-fry until pork is tender and pink disappears.
Slice pork, mushrooms, bok choy, water chestnuts, bamboo shoots and celery. Cut onion.
Mix cornstarch with water.
Heat the oil and salt in skillet with high heat for 1 minute. Add pork and stir-fry for 2 minutes. Add vegetables. Stir frequently over high heat 3 minutes. Add super soup stock or water. Cover the skillet and cook over medium heat 4 minutes. Add sugar, dry sherry and pepper.
Stir constantly. Add cornstarch-water mixture. Stir and turn around thoroughly. Serve with rice immediately.
In a 3 quart saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is no longer pink and vegetables are tender.
Add broth and spinach.
Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute.
Quickly stir in egg. Add pepper.
Serve immediately.
In a large skillet cook pork, mushrooms, carrot, sweet pepper, and garlic until meat is brown and vegetables are tender.
Drain off fat.
Stir cornstarch into meat mixture.
Stir in broth, soy sauce, gingerroot, crushed red pepper, and curry powder.
Cook and stir until thickened and bubbly.
Cook and stir for two minutes more.
Stir in cooked pasta, bean sprouts, and 1/2 cup green onions; heat through.
br>Add chicken broth, water, pork, mushrooms, garlic, and seasonings, stir and
In a large skillet, melt 2 tablespoons oleo.
Add pork, mushrooms, onion and garlic.
Cook until meat is just browned. Stir in flour, bouillon, parsley, thyme and pepper.
Blend in water.
Bring to a boil.
Reduce heat and simmer 20 minutes, stirring occasionally.
Stir in sour cream.
Heat through, but do not boil.
Prepare noodles and drain.
Add 2 tablespoons soft oleo. Toss to coat.
Serve hot meat mixture over hot noodles. Refrigerate leftovers.
Serves 4 to 6.
Bring stock to a simmer.
Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
Simmer 5 minute.
Mix cornstarch with 2 tablespoons water and add.
Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
Serve with a garnish of chopped scallions.
NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.
00\u00b0F.
Stir fry pork until color changes.
Add
You can use my recipe for char siu (#34265) or
s large enough to arrange pork chops in a single layer