| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 3 | Servings |
INGREDIENTS
| 1 | lb | Five-flower pork |
| 1 | tb | Sugar |
| 1 | tb | Sherry |
| 1/2 | lb | Carrots |
| 2 | tb | Oil |
| 2 | tb | Stock |
INSTRUCTIONS
1. Place pork in a heatproof bowl. Mix sugar and sherry and pour over. 2. Steam on a rack 30 minutes (see HOW-TO SECTION). Let meat cool, then slice thin. 3. Meanwhile scrape or peel carrots, then slice diagonally about 3/8-inch thick. 4. Heat oil. Add sliced pork and carrots and stir-fry about 3 minutes. 5. Stir in and quickly heat stock. Cook, covered, over medium heat, until carrots are done (about 3 minutes more). VARIATION: For the carrots, substitute celery stalks. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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