| 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 | T | Oil |
| 2 | c | Stock |
| 2 | t | Cornstarch |
| 3 | T | Water |
| 1 | t | Soy sauce |
| Salt and pepper |
INSTRUCTIONS
Separately soak dried oysters and dried mushrooms. Cut pork in 1/4-inch slices. Slice bamboo shoots, soaked oysters and mushrooms. Crush garlic. Heat oil. Add garlic. Stir-fry to brown; then discard. Add pork; stir-fry until it loses its pinkness. Add sliced vegetables and oysters. Stir-fry 2 minutes more. Add stock and bring to a boil; then simmer, covered, about 1 hour. 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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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 14.1mg
Sodium: 157.3mg
Potassium: 165.3mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 1.7g
Protein: 5.8g