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Seafood, Meats Chinese Seafood 6 Servings

INGREDIENTS

8 Beche-de-mer (sea slugs)
1/2 lb Lean pork
1 c Bamboo shoots
1 sl Fresh ginger root
1 Scallion stalk
1/2 c Sherry
4 tb Soy sauce
1 c Water (up to)
3 tb Oil
1/4 ts Sugar

INSTRUCTIONS

1. Soak beche-de-mer; then boil until soft (see "Soaking Information").
2. Separately shred pork, bamboo shoots and beche-de-mer. Mince ginger
root. Cut scallion stalk in 1/2-inch sections.
3. Combine sherry, soy sauce and water.
4. Heat oil. Add pork and stir-fry until it loses its pinkness. Add
shredded beche-de-mer; stir-fry 2 to 3 minutes more.
5. Add bamboo shoots and stir-fry 1/2 minute. Stir in sherry-soy mixture
and heat quickly. Cook, covered, 3 minutes over medium heat.
6. Stir in sugar, minced ginger and scallion. Stir-fry 1/2 minute more.
Serve at once.
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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