| 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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