---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROAST PORK AND MUSHROOMS (CHAR SHU MOO GOO)
  Categories: Chinese, Bar-b-q, Mushrooms, 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
  
 -----