Stir Fried Pork Topping For Noodle Pancake Recipe
I love the idea of pork topping for noodle pancake and Stir Fried Pork Topping For Noodle Pancake more than interests me. In fact I am a fan of this Stir Fried Pork Topping For Noodle Pancake recipe. Most probably you will become one too.
Ingredients
1 cup lean pork
2 teaspoons cornstarch
2 teaspoons sherry
1 1 /2 cups Chinese cabbage
1/2 cup bamboo shoots
1/2 cup stock
1/2 cup fresh mushrooms
1 tablespoon cornstarch
1/4 cup stock
2 tablespoons oil
1/2 teaspoon salt
Directions
1. Shred pork. Combine cornstarch and sherry; then add to pork and toss to coat.
2. Shred Chinese cabbage, bamboo shoots and fresh mushrooms.
3. Blend remaining cornstarch and cold stock to a paste.
4. Heat oil. Add salt, then pork, and stir-fry until pork loses its pinkness.
5. Add shredded vegetables; stir-fry 1 minute. Add remaining stock and heat quickly. Then cook, covered, over medium heat until done
6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve.
2. Shred Chinese cabbage, bamboo shoots and fresh mushrooms.
3. Blend remaining cornstarch and cold stock to a paste.
4. Heat oil. Add salt, then pork, and stir-fry until pork loses its pinkness.
5. Add shredded vegetables; stir-fry 1 minute. Add remaining stock and heat quickly. Then cook, covered, over medium heat until done
6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve.
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