| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 6 |
|
Thick pork chops |
| 1/2 |
c |
Soy sauce |
| 2 |
c |
Water |
| 1 |
ts |
Sugar |
| 1 |
lb |
Spinach |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Heat oil in a heavy pan. Add pork chops 2 or 3 at a time and brown
quickly. Drain on paper toweling.
2. Pour off all but 2 tablespoons of fat and return chops. Add soy sauce
and water. Bring to a boil, then simmer, covered, 30 minutes.
3. Turn chops over. Simmer, covered, another 30 minutes. Add sugar and
simmer, covered, 30 minutes more.
4. Wash spinach and remove tough stems. Heat remaining oil in another
pan. Add spinach and stir-fry to soften slightly. Arrange on a serving
platter with pork chops on top. Pour gravy over and serve.
VARIATIONS: For the spinach, substitute Chinese lettuce, cut in 2-inch
sections.
In step 2, before returning chops to pan, add 1/2 cup onion, shredded;
stir-fry until lightly browned.
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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