A light and delicious dish, Jou Si Chow Ching Ts’ai (roh s’chow ching chy) may be served as part of a formal Chinese meal or, with plain boiled rice, as a light luncheon.
12 oz. lean pork, cut into thin strips
2 teaspoon salt teaspoon black pepper
2 teaspoons cornflour
3 tablespoons vegetable oil
1 lb. spring greens or cabbage, coarse outer leaves removed, washed and shredded
1 tablespoon vegetable fat
4 tablespoons beef stock
2 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons dry sherry
Place the pork strips on a plate and sprinkle them with the salt, pepper and cornflour , working the dry ingredients into the meat with your fingers.
C:…BIn a large frying-pan, heat the oil over moderately high heat. When the oil is hot, add the pork and fry, stirring constantly, for 3 minutes. Push the pork strips to the side of the pan and add the greens or cabbage with the vegetable fat. Stir and mix the greens or cabbage with the remainder of the oil and the vegetable fat.. Reduce the heat to moderate and stir in the stock, soy sauce and sugar. Fry the greens or cabbage, turning constantly, for 3 minutes.
Stir the pork strips into the vegetables, mixing until they are well blended. Pour the sherry over the mixture and fry, stirring constantly, for a further 1 minute.
Remove the pan from the heat and serve at once.