Title: Roast Pork and Mushrooms (Char Shu Moo Goo)
Categories: Chinese Bbq Mushroom Pork Ethnic
Yield: 1 Servings

1/2	lb	Chinese roast pork
1/2	lb	Fresh mushrooms (or sliced
		Canned mushrooms)
2		Thin slices ginger root
2		Scallions
1/2	c	Chicken broth
2	ts	Cornstarch
1/2	ts	Sugar
1/8	ts	White pepper
1	ts	Soy sauce
1	ts	Sherry
1/2	ts	Salt
1	tb	Oil

PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to 2 inches long. Without removing stems, cut mushrooms into 1/4-inch slices. (If canned mushrooms are used, drain.) Cut scallions into 1-1/2-inch lengths. Combine cornstarch, sugar, pepper, soy sauce, and sherry.

COOKING: Heat the oil and salt in a skillet over medium heat. Add ginger root and scallions. Stir-fry for 2 minutes and discard ginger root. Add roast pork strips, and stir-fry for one minute add sliced mushrooms and chicken broth. Bring to a boil. Reduce heat to low, cover and cook for 2 minutes. Return heat to medium and add cornstarch mixture. Cook and stir until thickened, about 1 minute.

SOURCE: ORIENTAL COOKING by Schryvner

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