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Stir-fried spicy pork ribbons with summer beans and baby squash from China Moon Cookbook by Barbara Tropp

  • scallions
  • dry sherry
  • soy sauce
  • basil
  • carrots
  • celery
  • canned baby corn
  • fresh ginger
  • lemongrass
  • sesame oil
  • tomatoes
  • balsamic vinegar
  • rice vinegar
  • Szechuan pepper
  • pork loin
  • corn oil
  • Asian chile sauce
  • green beans
  • dried red pepper flakes
  • chicken bones
  • red chiles
  • serrano chiles
  • mushroom soy sauce
  • baby squash

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Notes about this recipe

  • VeryVigario on September 03, 2018

    Good, added a little extra sugar, maybe almost a full tablespoon to balance the salt. Loved how it used all my farm share veggies, but it wasn't super exciting for me... More like "this is good, kind of standard China Moon" recipe.

  • Vanessa on May 22, 2011

    Loved this. Velveting the pork is worth the effort. I used corn on the cob cut into 1 1/2" chunks rather than baby corn, and it came out great. (Who would have thought you could stir fry corn on the cob?). As always with the China Moon recipes, the recipe looks a bit daunting; in my copy, this recipe takes up 4 pages, though to be fair, the first page is just the intro paragraph, the ingredients take up an entire page unto themselves, and the last page only had the last (critical) step of the instructions: "serve with rice or noodles".

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