| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 12 | Dried oysters | |
| 4 | Dried black mushroorns | |
| 1/4 | lb | Lean pork |
| 1 | c | Bamboo shoots |
| 1 | Clove garlic | |
| 2 | tb | Oil |
| 2 | c | Stock |
| 2 | ts | Cornstarch |
| 3 | tb | Water |
| 1 | ts | Soy sauce |
| Salt and pepper |
INSTRUCTIONS
1. Separately soak dried oysters and dried mushrooms. 2. Cut pork in 1/4-inch slices. Slice bamboo shoots, soaked oysters and mushrooms. Crush garlic. 3. Heat oil. Add garlic. Stir-fry to brown; then discard. Add pork; stir-fry until it loses its pinkness. 4. Add sliced vegetables and oysters. Stir-fry 2 minutes more. 5. Add stock and bring to a boil; then simmer, covered, about 1 hour. 6. Blend cornstarch and cold water to a paste; then stir in to thicken. Transfer to a serving dish. Sprinkle with soy sauce; season lightly with salt and pepper, and serve. 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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