Chinese Pork and Mushrooms

Ingredients

• 1 pound fresh mushrooms
• 2 pounds boneless pork
• 4 tablespoons salad oil
• 2 cups celery, sliced
• 1 1/2 teaspoons salt
• 1 can (10 1/2 ounces) condensed chicken broth, heated
• 1 package (7 ounces) frozen snow peas or frozen green beans
• 3 tablespoons cornstarch
• 1/3 cup cold water
• 2 tablespoons dry sherry
• 2 1/2 teaspoons soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground black pepper

Steps

1. Slice mushrooms and set aside.
2. Cut pork into slivers one-inch wide by 1/4-inch thick.
3. Heat 2 tablespoons of the oil in a wok or large electric skillet. Add pork, saute until done and remove from skillet.
4. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, celery and 1/2 teaspoon of the salt and saute 2 to 3 minutes.
5. Add broth and snow peas; cover and cook 2 minutes longer.
6. Blend cornstarch with water, sherry, soy sauce, remaining 1 teaspoon salt, sugar, ginger and black pepper and stir into vegetable mixture.
7. Add meat and bring to boil. Then reduce heat and cook until thickened, about 4 minutes, stirring occasionally.

Notes

Photo: stock photo found online.

Rosie Lee’s original recipe card

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