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Cook'n with Betty Crocker 
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Shredded Pork with Bean Sprouts |
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Serves: 4 Print this Recipe1 pound boneless pork loin or leg 1 tablespoon cornstarch 1 1/2 teaspoons salt 1/8 teaspoon white peppers 6 medium dried black mushrooms 1 pound bean sprouts 4 green onions (with tops) 1 tablespoon cornstarch 1 teaspoon sugar 2 teaspoons light soy sauce 2 tablespoons vegetable oil 1 teaspoon finely chopped garlic 1/2 teaspoon salt 1/4 cup chicken broth Trim fat from prok loin; cut pork with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch slices. Stack slices; cut into thin strips. Toss pork, 1 tablespoon cornstrch, 1/2 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 30 minutes. Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into ½-inch strips. Rinse bean sprouts in cold water; drain. Cut green onions diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch, the sugar and soy sauce. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add pork; stir-fry 2 minutes or until pork is no longe pink. Add mushrooms, garlic, and 1/2 teaspoon salt; stir-fry 30 seconds. Add bean sprouts and green onions; stir-fry 2 minutes. Stir in broth; heat to boiling. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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