Title: Stir-Fried Pork and Clams
Categories: Meat
Yield: 4 Servings

18 sm Clams
1/4 c Clam broth
1 tb Cornstarch
2 tb Soy sauce
1/2 lb Lean pork
1/4 lb Fresh mushrooms
1 c Peas
2 tb Oil or lard

1. Shell clams, reserving their broth. Combine clam broth with
cornstarch and soy sauce; then add to clams and toss to coat.

2. Slice pork thin against the grain. Slice mushrooms; parboil peas.

3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes).

4. Add mushrooms and peas. Stir-fry, until mushrooms soften (about 2
minutes).

5. Add clams; stir-fry to heat through and to thicken sauce (about 1/2
minute). Serve at once.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.