| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | lb | Pork |
| 1 | Scallion stalk | |
| 1 | sl | Fresh ginger root |
| 1 | Clove garlic | |
| 2 | tb | Soy sauce |
| 1 | tb | Sherry |
| 2 1/2 | tb | Oil |
| 1 | tb | Sugar |
| 5 | tb | Soy sauce |
| 1 | ds | Pepper |
INSTRUCTIONS
1. Cut pork in 4 equal parts. Cut scallion in 2-inch sections. 2. Mince ginger root and garlic; then combine with soy sauce and sherry. 3. Add mixture to pork and toss gently. Let stand 30 minutes, turning meat occasionally; then drain, discarding marinade. 4. Heat oil in a heavy pan. Add pork and brown quickly on all sides. 5. Add sugar, remaining soy sauce, pepper and scallion. Simmer, covered, until pork is done (about 45 minutes). Cut in 1-inch cubes and serve. NOTE: This dish can be made without water only if a very heavy pot is used. If pork shows signs of burning, however, add 1/4 cup boiling water. 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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