| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork |
|
|
Water to cover |
| 1 |
|
Onion |
| 1 |
|
Scallion stalk |
| 2 |
|
Cloves garlic |
| 2 1/2 |
c |
Water |
| 2 |
tb |
Oil |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Shrimp paste |
| 1 |
tb |
Sugar |
INSTRUCTIONS
1. Place pork in a pan with water. Bring to a boil, then simmer,
covered, 10 minutes. Drain, discarding liquid. Cut pork in 1-inch cubes.
2. Slice onion. Cut scallion stalk in 2-inch sections. Crush garlic.
Meanwhile bring remaining water to a boil.
3. Heat oil in a large heavy pan. Add onion, scallion and garlic and
stir-fry to brown lightly. Add cubed pork and brown lightly.
4. Stir in soy sauce and shrimp paste to blend (about 1 minute). Then
add boiling water and sugar. Simmer, covered, until meat is tender (about
40 minutes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”