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CATEGORY CUISINE TAG YIELD
Seafood, Meats Chinese Seafood 6 Servings

INGREDIENTS

8 Beche-de-mer, sea slugs
1/2 lb Lean pork
1 c Bamboo shoots
1 Fresh ginger root
1 Scallion stalk
1/2 c Sherry
4 T Soy sauce
1 c Water
2 up to
3 T Oil
1/4 t Sugar

INSTRUCTIONS

Soak beche-de-mer; then boil until soft (see "Soaking Information").
Separately shred pork, bamboo shoots and beche-de-mer. Mince ginger
root. Cut scallion stalk in 1/2-inch sections. Combine sherry, soy
sauce and water. Heat oil. Add pork and stir-fry until it loses its
pinkness. Add shredded beche-de-mer; stir-fry 2 to 3 minutes more.  Add
bamboo shoots and stir-fry 1/2 minute. Stir in sherry-soy mixture  and
heat quickly. Cook, covered, 3 minutes over medium heat. 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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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 79
Total Fat: 8.8g
Cholesterol: 24.9mg
Sodium: 1105.4mg
Potassium: 320.7mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: 11.8g


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