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Recipe by: lou-salome
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See below ingredients and instructions of the recipe
1 1/2 lb Pork shoulder blade steak
10 oz Can golden mushroom soup
1/2 c Water
1/4 c Dry sherry
1 tb Soy sauce
1/2 ts Ground ginger
1/2 ts Crushed red pepper
2 tb Vegetable oil, divided
1/2 c Diagonally sliced carrot
1/2 md Sweet red or green pepper,
-julienned
Hot cooked rice
Stir chopped fresh parsley, coriander or chives into the rice for
added color and flavor.
Bone the pork stead and slice thinly. In bowl, combine the water,
soup, sherry, soy sauce, ginger and the crushed red pepper. Saute
the carrot and pepper strips with 1 tbsp of the oil until tender
crisp. In same skillet, stir fry the pork until no longer pink.
Stir in the cooked vegetables and the soup mixture. Heat to boiling
and serve over rice. Makes 4 servings.
Origin: Campbell's 75 th Anniversary Cookbook. Shared by: Sharon
Stevens, July/95.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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