| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork |
| 3 |
tb |
Red bean cheese (see recipe) |
| 1 |
|
Or |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Sherry |
| 2 |
ts |
Sugar |
| 2 |
ts |
Soy sauce |
| 2 1/2 |
tb |
Oil |
| 1 |
ts |
Salt |
| 3 |
c |
Stock |
INSTRUCTIONS
1. Cut pork in 1-inch cubes. Mash red bean cheese. Crush garlic cloves.
Combine sherry, sugar and soy sauce.
2. Heat oil in a heavy pan. Add salt and crushed garlic. Stir-fry a few
times. Add pork and brown quickly on all sides.
3. Stir in sherry-sugar mixture until it evaporates (about 1 minute).
Then stir in mashed red cheese.
4. Add stock and bring to a boil. Then simmer, covercd, until tender
(about 1-1/2 hours).
VARIATION: During the last 15 minutes of cooking, add 1 to 2 cups
Chinese turnips, peeled and cut in 1-inch cubes.
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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