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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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