| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork (up to) |
| 3 | tb | Oil |
| 1 1/2 | c | Water |
| 3 | sl | Fresh ginger root |
| 3/4 | c | Soy sauce |
| 1 | tb | Sugar |
| 4 | tb | Sherry (up to) |
| 2 | lb | Spinach |
INSTRUCTIONS
1. Cut pork in 1-1/2 inch cubes. Heat oil in a heavy pan and brown pork quickly. 2. Bring water to a boil in another pan. Slice and crush ginger root. Add to pork along with soy sauce. Simmer, covered, 1 hour. Skim off and reserve a ladleful of fat. 3. Add sugar and sherry to pan and simmer, covered, 30 minutes more. 4. Wash spinach and remove tough stems. Heat reserved fat. Add spinach and stir-fry until softened but still fresh and green. 5. Line a serving dish with spinach, top with pork cubes, pour gravy over, and serve. VARIATIONS: For the spinach, substitute Chinese lettuce or Chinese cabbage, cut in 2-inch sections. Leave the pork whole. Brown and pour off excess fat. Add to pan 1 cup water, 1-1/2 tablespoons brown sugar and 4 tablespoons soy sauce. Heat, then simmer, covered, until pork is tender (about 1-1/2 hours). Slice and serve over stir-fried spinach. 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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