Chinese Pork Butterflies
Serving Size / Yield
Ingredients
- 1 garlic clove
- 8 scallions
- 3/4 lb. pork tenderloin
- 8 mushrooms
- 1/4 C. bamboo shoots
- 2 C. pasta, butterfly or ribbon-bow shapes
- 1/4 C. peanut oil
- 1 Tbs. ginger-root, chopped
- 2 Tbs. soy sauce
- 1 tsp. sugar
- 2 Tbs. sherry
- 1/2 C. chicken stock
- 1 tsp. cornstarch
- 1/4 C. water
- 1/3 C. cucumbers, cut into strips
Directions
Finely chop or crush the garlic. Slice the scallions, pork, mushrooms and bamboo shoots into small strips. Keep each in a separate bowl. Cook the butterfly shapes in boiling, salted water for 5 minutes. Drain and run cold water over them. Keep in cold water until needed. In a skillet, heat the oil. Add the ingredients in the following order and then stir-fry for the times given: garlic and ginger for 1/2 minute; scallions for 1/2 minute; pork for 2 minutes; mushrooms and bamboo shoots for 1/2 minute.
Add the butterfly shapes, lower the heat, cover and cook for 3-5 minutes to ensure that the pork is cooked through. Meanwhile, mix the soy sauce, sugar, salt, sherry and chicken stock. Pour into the skillet and stir to heat through. When bubbling, mix the cornstarch with the water and add to the sauce. Cook for 2 minutes, stirring. Serve on a dish, garnished with strips of cucumber.
Serve with: Terry’s Stuffed French Bread
