LOMAY’S PORK WITH BEAN SPROUTS

Marinating ingredients:

1 tablespoon sherry

1 tablespoon soy sauce

1/4 teaspoon salt

dash of pepper

1/2 teaspoon sugar

1 teaspoon cornstarch

4 to 5 thick pork chops

2 scallions, cut in 1 inch pieces

1 carrot

bean sprouts

8 to 10 dried mushrooms or woodears, soaked and sliced

3 tablespoons peanut oil

 

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1. Cut carrot into long, thin slices, then parboil for 2 minutes.

2.  Slice pork into long, thin strips.  Put into bowl and add marinating ingredients.  Let marinate at room temperature while preparing other ingredients.

3.  Saute carrot, bean sprouts and mushrooms in 1 tablespoon oil over high heat.  Add salt, transfer to serving platter.

4.  Saute scallions in 2 tablespoons oil in same pan;  add meat and stir.  When done, add vegetables, mix together and serve.

 

NOTE:  Mother used 1 can of bean sprouts.  I don’t know what the equivalent is in fresh bean sprouts — 1/2 pound, maybe.