Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Pork shoulder blade steak
10 oz Can golden mushroom soup
1/2 c Water
1/4 c Dry sherry
1 tb Soy sauce
1/2 ts Ground ginger
1/2 ts Crushed red pepper
2 tb Vegetable oil, divided
1/2 c Diagonally sliced carrot
1/2 md Sweet red or green pepper,
-julienned
Hot cooked rice

Stir chopped fresh parsley, coriander or chives into the rice for
added color and flavor.

Bone the pork stead and slice thinly. In bowl, combine the water,
soup, sherry, soy sauce, ginger and the crushed red pepper. Saute
the carrot and pepper strips with 1 tbsp of the oil until tender
crisp. In same skillet, stir fry the pork until no longer pink.
Stir in the cooked vegetables and the soup mixture. Heat to boiling
and serve over rice. Makes 4 servings.

Origin: Campbell's 75 th Anniversary Cookbook. Shared by: Sharon
Stevens, July/95.

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