| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried black mushrooms |
| 1 |
c |
Chestnut meats |
| 1 |
c |
Gingko nuts |
| 2 |
lb |
Pork |
| 1 |
c |
Water chestnuts |
| 2 |
tb |
Oil |
| 1 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 3 |
c |
Stock |
INSTRUCTIONS
1. Soak dried mushrooms. Shell and blanch chestnuts and ginkgo nuts (see
"HOW-TO SECTION").
2. Cut pork in 1-inch cubes. Cut water chestnuts in half.
3. Heat oil in a heavy pan. Add salt, then pork and brown lightly on all
sides.
4. Add soy sauce, turning meat constantly until soy evaporates (about 1
minute).
5. Add stock and heat; then mushrooms, ginkgo nuts, chestnuts and water
chestnuts. Bring to a boil, then simmer, covered, until pork is tender
(about
1-1/2 hours).
VARIATION: In step 3, add after salt, 1 garlic clove, crushed, and brown
lightly.
In step 4, add (mixed with the soy sauce) 1 slice fresh ginger root,
shredded; 1 tablespoon sherry and 1 teaspoon sugar. In step 5, add with
mushrooms and nuts 1/4 pound dried bean curd sticks, broken in 2-inch
lengths (soaked); 1 cup bamboo shoots, sliced diagonally; and 10 Chinese
red dates.
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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