INGREDIENTS

INSTRUCTIONS

Cut pork in 1-1/2inch cubes. Place with water in a heavy saucepan and
bring quickly to a boil. Meanwhile, slice and crush ginger root. Then
add to pan along with soy sauce, sherry and salt. Simmer, covered, 1
hour. Add sugar. Turn meat over and simmer, covered, 30 minutes more.
VARIATIONS: For the white sugar, substitute brown sugar.  In step 2 add
any of the following:  2 scallion stalks, cut in 1-inch sections  1/4
pound dried Chinese cabbage (soaked); omit the salt  1/4 pound salted
haddock or other dried fish (soaked), cut in 1-inch  squares; omit the
salt  In step 3, add 1/2 cup lily buds (soaked) and 2 tablespoons cloud
ear  mushrooms (soaked).  During the last hour of cooking, add any of
the following:  1 bunch carrots, peeled and sliced rolling-cut style  2
Pounds Chinese white turnips, peeled, cut in 1-1/2 inch cubes  6 celery
stalks, cut in 1-1/2 inch sections  6 or more eggs, hardboiled and
shelled  2 cups fresh squid, cut in 1-inch sections  1/2 pound
peastarch noodles, boiled 20 minutes, then drained, and  added with
1-1/2 cups boiling water  During the last 20 minutes, add 2 or 3 bean
curd cakes, cut in  quarters or cubed, and/or 2 cups bamboo shoots, cut
in large chunks.  During the last 3 minutes, add 1 can abalone, cut in
1/4-inch slices.  Also substitute 1 cup abalone liquid for the water in
step 1.  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: 705
Calories From Fat: 588
Total Fat: 65.1g
Cholesterol: 108mg
Sodium: 2180mg
Potassium: 396.3mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.3g
Protein: 22.3g