Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts red pepper flakes
1 ts Szechuan peppercorn ground
: (optional)
1 TB cornstarch
3 c fresh or canned chicken
: stock or broth
2 ts sesame oil
3 c soy sauce
2 TB oyster sauce
2 ts sugar
3 TB vegetable oil
2 lb pork, sliced and -- cut into
: thin strips
1 onion, -- halved and sliced
4 garlic cloves, -- peeled and
: chopped
4 quarter-size slices fresh
: ginger, -- julienned
2 carrots, -- julienned
5 green onions, sliced on the
: diagonal
2 c frozen green peas, thawed,
: or fresh uncooked
2 c cooked rice
2 TB chopped fresh parsley --
: (optional)
2 canned plum tomatoes or 1
: md fresh tom -- chopped

In a small bowl, mix together the red pepper flakes, Szechuan pepper,
cornstarch, chicken stock, sesame oil, soy sauce, oyster sauce, and
sugar. Set aside. In a large skillet or wok heat 2 tablespoons of the
oil over high heat until quite hot. Add the pork and cook quickly,
tossing until brown all over, about 3 to 4 minutes. Remove to a
platter. Add the remaining 1 tablespoon of oil, then the onion,
garlic, ginger, and carrots and quickly saute until crisp tender,
another 2 to 3 minutes. Add the seasoning mixture to the vegetables
and stir until the sauce begins to boil and thicken. Add the pork and
peas to the pan and heat thoroughly, about 1 minute. Serve over
steaming rice. Sprinkle with the parsley and chopped tomato, if
desired.

Serves 4

Recipe By :WELL-STOCKED PANTRY SHOW#ND7044

Date: Thu, 31 Oct 1996 08:37:32
~0500

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