Ground Pork With Mushrooms
|Ground pork||1⁄2 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Minced ginger root||1⁄2 Teaspoon|
|Soy sauce||2 Tablespoon|
|Green onions||2 , sliced|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||1⁄2 Pound, sliced|
Chop ground pork with a cleaver.
Combine marinade ingredients in a small bowl.
Add chopped ground pork; mix well.
Let stand 10 minutes.
Arrange green onion slices on a platter.
Heat 2 tablespoons oil in a wok over high heat 1 minute.
Stir-fry garlic in wok about 1 minute until browned.
Remove and discard.
Add ground pork to wok.
Stir-fry about 4 minutes until browned.
Remove pork from wok with a slotted spoon and place on top of green onion slices to absorb oil.
Reduce heat to medium.
Stir-fry mushrooms in oil remaining in wok about 4 minutes until soft.
Dissolve cornstarch in water to make a paste.
Add salt, cornstarch paste, cooked pork and green onions to wok.