| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | c | Lily buds |
| 4 | Or | |
| 5 | Dried black mushrooms | |
| 1/2 | lb | Lean pork |
| 1 | tb | Sherry |
| 2 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 | tb | Oil |
INSTRUCTIONS
1. Separately soak lily buds and dried mushrooms. 2. Shred pork. Slice soaked mushrooms thin. Combine sherry, sugar and salt. 3. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). Then stir in sherry-sugar mixture. 4. Add soaked mushrooms and lily buds and stir-fry 1 minute; then cook, covered, 2 minutes more over medium heat. 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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