| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | Scallion | |
| 2 | sl | Fresh ginger root |
| 1 | tb | Sugar |
| 2 | tb | Sherry |
| 4 | tb | Soy sauce |
| 1 | ts | Salt |
| 3 | tb | Oil |
| 2 | lb | Pork |
| 2 | c | Water |
| 1 | Head Mustard cabbage |
INSTRUCTIONS
1. Cut scallion in 1/2-inch sections. Slice ginger root. Combine sugar, sherry, soy sauce and salt. 2. Heat oil. Add ginger and scallion and stir-fry a few times. Stir in sugar-sherry mixture to blend. Add pork and cook over low heat, turning constantly for even coloring. 3. Meanwhile bring water to a boil in another pan; then add to pork. Simmer, covered, until done (about 1-1/2 hours). Separate mustard cabbage leaves. 4. Remove pork, but not liquids, from pan. Add cabbage leaves and cook, uncovered, 20 minutes, stirring occasionally. Meanwhile cut pork in slices 1/4 inch thick. 5. Drain cabbage. Transfer to a serving platter. Arrange pork slices on top. Pour gravy over and serve. VARIATION: In step 3, cook with pork, 1/4 cup dried haddock, squid or turnip (soaked). 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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