Pork With Green Onions
|Pork butt||2⁄3 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Minced ginger root||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Green onion slices||2 Cup (32 tbs) (About 1-1/2 Inches Long)|
Slice pork into thin strips with a cleaver.
Cut strips into 1" x 1/2" shreds.
Combine marinade ingredients in a small bowl.
Add pork shreds; mix well.
Let stand 30 minutes.
Combine water, cornstarch, chicken broth and salt in a small bowl; mix well.
Heat oil in a wok over medium heat about 1 minute.
Add marinated pork.
Stir-fry until very lightly browned.
Remove pork from wok with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 2 tablespoons.
Add chopped green onions and chicken broth mixture to oil in wok.
Stir-fry until sauce thickens slightly.
Stir in pork.