| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 12 | Dried oysters | |
| 1/2 | lb | Pork |
| Water to cover | ||
| 1 | Or | |
| 2 | Cloves garlic | |
| 1 | Scallion stalk | |
| 1 | tb | Sugar |
| 3 | tb | Soy sauce |
| 2 | tb | Sherry |
| 1/2 | c | Oyster soaking liquid |
| 2 | tb | Oil |
| 2 | c | Water |
INSTRUCTIONS
1. Soak dried oysters (reserve soaking liquid). 2. Place pork in water and boil 15 minutes; discard liquid. 3. Cut meat in 1-inch cubes. Mince soaked oysters. Crush garlic. Cut scallion stalk in 1-inch sections. 4. Combine sugar, soy sauce, sherry and oyster-soaking liquid. 5. Heat oil. Stir-fry garlic and scallions to brown lightly. Add pork cubes; stir-fry to brown lightly. 6. Add sugar-soy mixture and minced oysters. Cook, stirring, 1 minute. 7. Add remaining water. Bring to a boil; then simmer, covered, until pork and oysters are tender (about 30 minutes). VARIATION: In step 7, after the water boils, add 6 water chestnuts, sliced. 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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