LOMAY’S PORK WITH BEAN SPROUTS
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
8 to 10 dried mushrooms or woodears, soaked and sliced
3 tablespoons peanut oil
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.