Title: Stir-Fried Pork with Spinach and Carrots
Categories: Meat
Yield: 4 Servings

1/2 lb Lean pork
2 Carrots
1/2 lb Spinach
1 Scallion stalk
2 ts Cornstarch
2 tb Water
3 tb Oil
1 tb Soy sauce
1/2 ts Salt

1. Slice pork thin against the grain, then cut in strips. Peel carrots
and cut in strips, then parboil. Remove tough spinach stems; cut leaves in
half. Mince scallion. Blend cornstarch and cold water to a paste.

2. Heat oil. Add scallion and stir-fry until translucent. Add pork and
stir-fry until it begins to brown.

3. Add carrots and soy sauce. Stir-fry 1 minute.

4. Add salt, then spinach and stir-fry until it begins to soften (about
1/2 minute). Then stir in cornstarch paste to thicken. Serve at once.

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