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Stir-Fried Pork and Clams

18 sm Clams
1/4 c Clam broth
1 tb Cornstarch
2 tb Soy sauce
1/2 lb Lean pork
1/4 lb Fresh mushrooms
1 c Peas
2 tb Oil or lard

Shell clams, reserving their broth. Combine clam broth with cornstarch and soy sauce; then add to clams and toss to coat.

Slice pork thin against the grain. Slice mushrooms; parboil peas.

Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).

Add mushrooms and peas. Stir-fry, until mushrooms soften (about 2 minutes).

Add clams; stir-fry to heat through and to thicken sauce (about 1/2 minute). Serve at once.

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